Chile relleno de mariscos

Assemble sauce

Heat a saucepan over medium heat, add the oil and heat. Add shallots and sauté until tender, about 4 min. Add red peppers, oregano, red pepper flakes & chicken stock.


Simmer sauce

Bring to a simmer over medium-low heat, until sauce slightly thickened, about 15 minutes.


Blend sauce

Let cool slightly and add to a 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.


Char peppers

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag for 10 min. Carefully peel off the charred skin, being careful to keep the stem intact.


Cut 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.


Sauté onions

Heat the oven to 375ºF (190ºC). Heat a  sauté pan over medium heat add olive oil and heat. Add the butter and melt then add the onion and sauté until tender, about 6 min.


Sauté corn

Add the corn and cook until the corn is tender, about an additional 4 minutes.


Add 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.


Mix 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.


Stuff peppers

Spoon the filling into the poblanos until they are plump. Spread 1 cup of the red pepper sauce in the bottom of a baking dish and arrange the filled poblanos on top.


Bake chile rellenos

Top with the cheese. Cover with aluminum foil and bake until the cheese has melted, about 15 to 20 minutes.


Garnish and serve 

Spoon the remaining red pepper sauce onto each plate and top each with a chile. Sprinkle with cotija cheese and serve with lime.