Chile Relleno De Camarón Recipe

Preparation

1. 1

   Prepare the Poblano Peppers

   Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let cool.

2. 2

   Cook the Shrimp

   In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and cook until they turn pink, about 3-5 minutes. Season with salt and pepper.

3. 3

   Stuff the Peppers

   Once the poblano peppers are cool, peel off the charred skin and make a slit down one side of each pepper. Remove the seeds and stuff the peppers with the cooked shrimp, pico de gallo, and chipotle sauce.

4. 4

   Bake with Cheese

   Place the stuffed peppers in a baking dish, sprinkle shredded cheese on top, and bake in the oven for about 15 minutes, or until the cheese is melted and bubbly.

5. 5

   Prepare Garlic Toast

   While the peppers are baking, melt butter in a small bowl and mix in minced garlic. Spread the mixture on slices of bread and toast them in a skillet until golden brown.

6. 6

   Serve

   Serve the Chile Relleno de Camarón with a side of cooked white rice and garlic toast.