Baked Chile Relleno De Mariscos
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While most iterations of the popular Mexican dish, chile relleno, are served stuffed and fried, this version of the dish is roasted for a bit of a lighter take perfect for entertaining. Charred peppers are cut open and stuffed with a filling of shrimp, white fish, onions, corn and rice then topped with a gratuitous amount of cheese. The stuffed peppers are then baked until the filling is heated and the cheese is melted and served with a creamy roasted red pepper sauce for more of a chile relleno casserole.
Baked Chile Relleno De Mariscos with Roasted Red Pepper Sauce
Table of contents
Key Ingredients in This Recipe
- Red pepper – Jarred roasted red peppers become the base flavor of the sauce served with the chile relleno. Fire-roasted bell peppers add a bit of smokiness and sweet flavor to this recipe. I buy jarred fire-roasted bell peppers because it cuts down on prep time though you could make them yourself. Char the peppers over a gas flame then set in a brown bag for about 10 minutes and peel away the skin. Remove the stem and seeds and discard then use as you would the jarred peppers.
- Poblano peppers – Poblanos are a mild, deep green pepper frequently used in Mexican cooking. Poblanos are a larger pepper which makes them perfect for filling. These peppers are less spicy than jalapeños, ranging from 1,000 to 2,000 Scoville.
- Corn – I use sweet corn cut off the cob in this recipe though frozen or canned sweet corn can also be used.
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe with the tails removed. Since these shrimp are chopped before they are cooked, any size will work.
- Halibut – Pacific halibut is a versatile, flakey, mild-flavored white fish that is also a sustainable choice. The fish has a very nutritious diet, which yields lean and protein rich meat that is also low in cholesterol. Since it has such a mild flavor, it is a good fish for people who aren’t as prone to liking seafood. Easily swap the halibut for another white fish like cod or tilapia in this recipe.
How to Make Chile Relleno De Marisco with Roasted Red Pepper Sauce
Step 1: Sauté shallots and assemble sauce.
Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Add the red peppers, oregano, red pepper flakes and chicken stock.
Step 2: Simmer the red pepper sauce.
Bring to a simmer over medium-low heat, until sauce slightly thickened, about 15 minutes.
Step 3: Blend the sauce.
Let cool slightly and add to a blender or use an immersion blender and pulse until smooth. Return to the pot and whisk in the cream. Season to taste with salt and keep warm until ready to use.
Step 4: Char poblanos.
Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact.
Step 5: Remove seeds from peppers.
Make a slit lengthwise down one side of each of the poblanos and use a small spoon to scoop out as many seeds as possible and discard.
Step 6: Sauté onions.
Preheat the oven to 375ºF (190ºC). Heat a medium sauté pan over medium heat add the olive oil and heat through. Add the butter and allow to melt then add the onion and sauté until tender, about 6 minutes.
Step 7: Cook corn.
Add the corn and cook until the corn is tender, about an additional 4 minutes.
Step 8: Cook seafood
Add the shrimp and fish, cooking until the shrimp are firm and pink and the fish is flakey and just cooked through, about 4 minutes.
Step 9: Assemble filling.
Move to a large mixing bowl if needed. Stir in the rice, cilantro and ½ cup of the red pepper sauce until combined and set aside.
Step 10: Stuff peppers.
Carefully spoon the filling into the poblanos until they are plump, about ¾ cup of the filling. Spread 1 cup of the red pepper sauce in the bottom of a baking dish and arrange the filled poblanos on top.
Step 11: Bake chile rellenos.
Top with the cheese. Cover with aluminum foil and bake until the cheese has melted, about 15 to 20 minutes.
Step 12: Serve.
Spoon the remaining roasted red pepper sauce onto each serving plate and top each with a chile relleno. Sprinkle with the cotija cheese and serve immediately with lime wedges.
Tips and Tricks for This Recipe
If You Prefer More Spice
To take the spice level to the next level, try substituting the poblano peppers for Anaheim chilies. If you stick with poblano peppers there will still be a medium heat level adequate for most people.
How to Prep this Recipe in Advance
The red pepper sauce can be made up to 4 days in advance.
The chilies can also be roasted and stuffed a day ahead of time. Simply follow the instructions below to prepare the chile relleno then added to the casserole dish and cover and refrigerate until ready to bake and serve.
How to Store Chile Relleno
Store in airtight containers refrigerated for up to 3 days. To reheat, add to a baking sheet and bake at 400ºF (200ºC) until heated, about 15 minutes. Or simply microwave for 1 minute on high and serve.
Other Recipes to Try
If you enjoy this chile relleno recipe, I recommend checking out some of these:
Chile Relleno de Mariscos with Roasted Red Pepper Sauce
Ingredients:
For the roasted red pepper sauce:
- 3 tablespoons vegetable oil
- 1 large shallot diced
- 1 (12-ounce) jar, roasted red peppers, drained and chopped
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- 1 cup chicken stock
- ½ cup heavy cream
- Kosher salt, as needed
For the chile relleno de marisco:
- 6 large poblano chiles
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 ears corn, kernels removed (about 2 cups of kernels)
- ¾ pound shrimp, peeled, deveined, tails removed and roughly chopped
- ½ pound halibut, cut into 1” cubes
- 1½ cups cooked long-grain white rice
- ¼ cup chopped cilantro
- 1 cup shredded Monterey Jack cheese
For serving:
- ½ cup grated cotija cheese
- Lime wedges
Instructions:
For the roasted red pepper sauce:
- Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Add the red peppers, oregano, red pepper flakes and chicken stock.
- Bring to a simmer over medium-low heat, until sauce slightly thickened, about 15 minutes.
- Let cool slightly and add to a blender or use an immersion blender and pulse until smooth. Return to the pot and whisk in the cream. Season to taste with salt and keep warm until ready to use.
For the chile relleno de marisco:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact.
- Make a slit lengthwise down one side of each of the poblanos and use a small spoon to scoop out as many seeds as possible and discard.
- Preheat the oven to 375ºF (190ºC).
- Heat a medium sauté pan over medium heat add the olive oil and heat through. Add the butter and allow to melt then add the onion and sauté until tender, about 6 minutes.
- Add the corn and cook until the corn is tender, about an additional 4 minutes.
- Add the shrimp and fish, cooking until the shrimp are firm and pink and the fish is flakey and just cooked through, about 4 minutes.
- Move to a large mixing bowl if needed. Stir in the rice, cilantro and ½ cup of the red pepper sauce until combined and set aside.
- Carefully spoon the filling into the poblanos until they are plump, about ¾ cup of the filling. Spread 1 cup of the red pepper sauce in the bottom of a baking dish and arrange the filled poblanos on top.
- Top with the cheese. Cover with aluminum foil and bake until the cheese has melted, about 15 to 20 minutes.
For serving:
- Spoon the remaining roasted red pepper sauce onto each serving plate and top each with a chile relleno. Sprinkle with the cotija cheese and serve immediately with lime wedges.
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