Chile Relleno de Mariscos with Roasted Red Pepper Sauce

rice and seafood stuffed roasted chiles with roasted red pepper sauce in a red staub baking dish

Chile Relleno de Mariscos with Roasted Red Pepper Sauce

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.

Course Main Course

Cuisine Mexican

Keyword cilantro, fish, peppers, red pepper, relleno, rice, seafood, shellfish, shrimp, stuffed pepper

Prep Time 30

Cook Time 30

Servings

Calories 551kcal

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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