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Key West Shrimp Chili Rellanos

Posted by Peggy on February 29, 2016

Recipe: Chile Rellanos with Shrimp (an easy method)


  • 4 large poblano peppers, roasted and prepared*
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small onion, diced (1 cup)
  • 1 cup (8 ounces) tomato sauce
  • 1 tablespoon minced garlic
  • 1 pound raw shrimp, peeled, deveined and cooked in preferred method**
  • 8 ounces queso fresco, cheddar or mozzarella cheese shredded
  • 2 tablespoons lime juice
  • 4 tablespoons washed and chopped fresh cilantro, divided


  1. Set oven rack 3-4 inches beneath broiler and preheat oven to broil.
  2. Heat the oil and the butter in a large skillet over medium heat. Stir in the onion and sauté until the onion is just softened, about 2 minutes. Stir in tomato sauce and cook 10 minutes, adding garlic in the last 3 minutes of cooking time. Remove from heat and let cool 10 minutes.
  3. Cut cooked shrimp into chunks and stir into sauce with half the cheese, lime juice and 2 tablespoons of the cilantro.
  4. Place roasted peppers, slit side up, on a lightly oiled, foil-lined baking sheet, stuff with shrimp mixture, and sprinkle remaining cheese over the top.
  5. Broil 1-3 minutes or until cheese is bubbly. Remove from oven, top with remaining cilantro and serve.
*Roasting Peppers: Place the peppers on top of an open flame (gas stoves work great for this). With tongs, turn frequently until they are charred, about 7-8 minutes. Place blackened peppers in a plastic or paper bag, and let rest until cool eough to handle, about 15 minutes. Remove skin (if some remains affixed, no worries.) cut a slit lengthwise into each pepper and remove seeds. Rinsing them out makes the task easier but some of the flavor is compromised. You may also roast peppers under a preheated broiler in your oven following the same procedure as above. **Undercook shrimp slightly as they will be broiled later in the recipe.

Number of servings (yield): 2-4 Servings

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