Shrimp Stuffed Chile Relleno Food

CHILE RELLENO CAMARóN (SHRIMP STUFFED GUERO CHILE PEPPERS

Steps:

• Prepare peppers by making a "T" shaped cut on the side, starting just below the stem. (see photo).
• Remove the seeds, core, and veins, leaving the stem intact.
• Mince shrimp; add old bay, garlic, and cilantro.
• Stuff peppers with shrimp.
• Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly sauté.
• Arrange peppers in pan shrimp side up, and drizzle with oyster sauce.
• Cover and simmer until done through.

SEAFOOD CHILE RELLENOS

Steps:

• Roast the peppers over a gas burner or on the grill, turning each chile until it is charred all over. Place in a closed plastic bag, 10 to 15 minutes. Peel the skin and rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the chile. Carefully remove the seed sack and the veins.
• Roast the corn over grill or a dry skillet on high heat until golden brown. Be careful not to overcook. Remove from heat and set aside. When cool enough to handle, cut the kernels from the cob.
• In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish.
• For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water, and half of the capers. Process until blended, but not completely smooth. Add mixture to onions. Bring to a boil and simmer over low heat for 10 minutes.
• For the Filling: In a large skillet, heat olive oil over medium heat. Saute onions, garlic, and epazote until transparent. Add shrimp and cook until pink. Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through. Remove from heat and cool down slightly. Carefully stuff each chile with 1/4 of the filling. Place the stuffed chilies on a platter. Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves.

SHRIMP-STUFFED CHILES

Steps:

• Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
• Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
• In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
• Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
• On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.

KILLER BAJA CHILI RELLENOS MARISCOS (ROASTED POBLANO CHILES STUFFED WITH SEAFOOD AND RICE)

Steps:

• Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
• Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
• While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
• Preheat the oven to 350 degrees F.
• After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs.

STUFFED CHILI RELLENOS

Steps:

• Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact.
• depending on your tolerance for heat, remove some of the inside rib,.
• Combine ground meat, sausage, onion, mushroom, salt and pepper,.
• roll into 3 sausage shaped balls and press into Poblanos,.
• Cover meat mixture with sliced tomatoes and then with grated cheese,.
• Melt oil in large fry pan coating bottom,.
• Coat the outside of Poblano with egg and then Panko reserving 1/3,.
• place in med low heated pan with slit facing up,.
• Sprinkle remaining egg and Panko over grated cheese,.
• Cover and cook over med low heat until interior meat temp reaches 170 degrees.