Recently I went to San Diego and went on a taco crawl and I ended up at a spot called Taco City. They had a wide range of tacos to indulge in but this chile rellenos taco was light, airy, good flavor and crunchy. That inspired me to create this dish.

 

 

 

 

 

 

 

 

Grilled Shrimp Chile Rellenos with Oaxaca cheese and Habanero sauce

Grilled Shrimp Chile Rellenos- Recently I went to San Diego and went on a taco crawl and I ended up at a spot called Taco City. They had a wide range of tacos to indulge in but this chile rellanos taco was light, airy, good flavor and crunchy. That inspired me to create this dish.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 6

Ingredients

  • Rojo Sauce:
  • 8 to matoes quartered
  • 1 medium onion quartered
  • 4 garlic cloves smashed
  • 1 tablespoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons cumin
  • 2 teaspoons Mexican oregano
  • 2 tablespoons oil
  • Rellenos:
  • 6 poblanos charred
  • 8 oz. Oaxaca cheese cut the size of poblanos
  • 1 tablespoon Mexican oregano
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons black pepper
  • 4 eggs separated
  • ¼ cup flour
  • 1 ½ cups canola oil
  • Grilled Shrimp:
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon Mexican oregano
  • 18 jumbo shrimp peeled, deveined, tail off
  • 3-4 tablespoons oil
  • Cilantro Haberno Crema:
  • 16 oz. Mexican sour cream
  • 1 bunch cilantro chopped
  • ½ cup water
  • Juice of 2 limes
  • 1 habanero
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • In a blender add all rojo sauce ingredients except oil. Blitz on high until smooth. Heat a pot over medium heat, once hot add oil, then add sauce and cook for 5 minutes. Remove from heat, taste and adjust seasoning.
  • To char poblanos, heat a large skillet over medium-high heat and cook for 1 minute each side until small black blisters form; place in a plastic zip bag for 5 minutes. Peel off charred skin, cut a slit on the side of peppers, remove the seeds and sit to the side.
  • In a bowl mix Oaxaca, ½ teaspoon salt, ½ pepper and oregano together. Use remaining salt and pepper to season insides of poblanos. Evenly fill each poblano, fold poblanos, where one side is over lapping the other slightly to make the proper seal. Place two or three toothpicks through seams to hold seal.
  • In another bowl beat egg whites until stiff peaks form. Add egg yolks one at a time mix on low speed for 1 minute.
  • Heat oil in skillet to 350 degrees, lightly dredge poblano in flour, egg mix then cook for 2 minutes each side. Cook 3 peppers at a time depending on pan size. Place finished peppers in 250 degree oven until you finish remaining peppers.
  • To make shrimp, in a bowl mix all ingredients except shrimp and oil. Once mixed evenly season shrimp. Heat a grill pan or large skillet over medium heat, once hot add 2 tablespoons of oil and cook shrimp in batches of 9 depending on size of pan place in a bowl; repeat next batch. Pour 1 cup of rojo sauce over shrimp and toss evenly coating shrimp.
  • To make habanero sauce place all ingredients in a food processor and blitz on high for 1 minute. Pour in a bowl sit to the side. (Sauce can be made a day in advance).
  • To assemble, pour ¼ cup sauce on bottom of plate, then chile rellanos, remove tooth picks, cut another slit down the middle of pepper and top with 3 shrimp; serve cilantro haberno sauce on the side or drizzle over relleno.

Notes

I only use kosher salt in my recipes unless specified.
If you’re not a fan of spicy, omit the haberno from the crema. Oaxaca is a stringy cheese, the length you cut is determined by the length of the poblanos.
You can use monterey jack cheese or any shredded cheese you like. You can place poblanos in the freezer after stuffing them while you beat the egg whites. This just helps insure everything stays in place.