Chile Relleno De Marisco with Roasted Red Pepper Sauce
Prep Time: 30mins
Cook Time: 30mins
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.
While most iterations of the popular Mexican dish, chile relleno, are served stuffed and fried, this version is instead roasted for a bit of a lighter take. 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.
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.
The chilies can be roasted and stuffed a day ahead of time and refrigerated before being baked and served.
Chile Relleno de Marisco with Roasted Red Pepper Sauce
112-ounce jar, roasted red peppers, drained and chopped
½teaspoonred pepper flakes
Kosher salt,as needed
For the chile relleno de marisco:
6large poblano chiles
3tablespoonsextra-virgin olive oil
1medium yellow onion,diced
2ears corn,kernels removed (about 2 cups of kernels)
¾poundlarge 41/50 shrimp,peeled, deveined and roughly chopped
½poundhalibut,cut into 1” cubes
1½cupscooked long-grain white rice
1cupshredded Monterey Jack cheese
½cupgrated cotija cheese
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 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 350ºF.
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. 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. Sprinkle the top with a handful of the Monterey jack cheese. Spread ½ cup of the red pepper sauce in the bottom of a baking dish and arrange the filled poblanos on top. Cover with aluminum foil and bake until the cheese has melted, about 15 to 20 minutes.
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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