Shrimp Chiles Rellenos de Queso

If you ask me, chiles rellenos are one of the most satisfying comfort foods out there.

These cheese-stuffed poblano peppers make a hearty meal that’s packed with smoky, mild heat and gooey melted cheese. The peppers are charred until tender, then stuffed with your favorite cheese and coated in a light, fluffy egg batter.

They’re fried until golden and crispy on the outside while keeping that molten cheese center intact. A simple tomato sauce on the side adds just the right amount of tangy flavor to balance everything out.

It’s the kind of dish that feels fancy but is totally doable on a weeknight, perfect when you want something warm and filling.

What Kind of Poblano Peppers Should I Use?

For chiles rellenos, you’ll want to pick poblano peppers that are large, firm, and have thick walls since they need to hold up to roasting and stuffing. Look for poblanos that are dark green with smooth, glossy skin and avoid any that have soft spots or wrinkled areas. The bigger the pepper, the easier it will be to stuff, so don’t be shy about choosing the largest ones you can find. When shopping, give them a gentle squeeze – they should feel solid and heavy for their size, which means they have thick flesh that won’t tear easily during preparation.

Options for Substitutions

This recipe has some room for flexibility, though a few ingredients are pretty essential:

• Poblano peppers: These are really the star of chiles rellenos, so I wouldn’t substitute them. Their mild heat and thick walls are perfect for stuffing. If you absolutely can’t find them, large Anaheim peppers could work, but the flavor won’t be quite the same.
• Shrimp: You can easily swap the shrimp for cooked chicken, crab meat, or even a mix of sautéed mushrooms and onions for a vegetarian option. Just make sure whatever you use is already cooked and chopped to similar size pieces.
• Quesadilla cheese: Monterey Jack or mild white cheddar work great here. You want something that melts well and isn’t too sharp in flavor.
• Queso fresco: If you can’t find queso fresco, ricotta cheese or even crumbled feta (though it’s saltier) will do the trick.
• Crema Mexicana: Sour cream is already listed as an alternative, but you could also use heavy cream mixed with a squeeze of lime juice for a similar tangy richness.
• Fat-free milk: Any milk works here – whole milk, 2%, or even half-and-half if you want it richer. You could also use chicken or vegetable broth for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chiles rellenos is not properly roasting and peeling the poblanos – if you don’t char them enough over an open flame or under the broiler, the skins won’t come off easily and you’ll end up with bitter, tough peppers.

After roasting, make sure to steam the peppers in a plastic bag for at least 15 minutes, which makes peeling much simpler, and be gentle when removing the seeds to avoid tearing the pepper walls.

When making the filling, don’t skip the step of cooking off excess moisture from the shrimp mixture, as too much liquid will make your rellenos soggy and difficult to handle.

Finally, let the filled peppers rest for a few minutes before serving so the cheese mixture can set up properly, and always taste your crema sauce before adding it – you might need an extra squeeze of lime juice to balance the richness.

What to Serve With Chiles Rellenos?

These cheesy stuffed poblanos are pretty hearty on their own, but they pair beautifully with some Mexican rice and refried beans for a complete meal. A fresh side salad with avocado, tomatoes, and a squeeze of lime helps balance out all that rich cheese and cream. I love serving them with warm corn tortillas so everyone can make little tacos with any extra filling that might fall out. For drinks, a cold beer or a tangy margarita really complements the smoky poblano flavors perfectly.

Storage Instructions

Refrigerate: Store your chiles rellenos in the fridge for up to 3 days in a covered container. The creamy filling might separate a little, but that’s totally normal. I like to make these a day ahead because the flavors really come together nicely overnight.

Freeze: You can freeze these for up to 2 months, but I’d recommend freezing them before adding the final garnishes like cilantro and pomegranate seeds. Wrap each pepper individually in plastic wrap, then place them in a freezer-safe container to prevent freezer burn.

Warm Up: To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen. You can also microwave them on medium power, but the oven keeps the peppers from getting too soft. Add fresh cilantro and pomegranate seeds right before serving for the best look and taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 95-110 g
• Fat: 70-82 g
• Carbohydrates: 75-90 g

Ingredients

For the peppers and filling:

• 8 poblano peppers (roasted and skins removed, stems kept intact)
• 1 red bell pepper (roasted, peeled, chopped)
• 1 lb medium shrimp, peeled, deveined, chopped
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp freshly chopped cilantro, plus extra sprigs for garnish
• 2 tbsp fresh lime juice

For the cheese sauce:

• 5 cloves garlic, minced
• 1 1/2 tbsp all-purpose flour
• 1/4 tsp ground red pepper
• 1/2 cup crema mexicana or sour cream
• 3/4 cup fat-free milk, divided
• 3/4 cup shredded quesadilla cheese (3 oz)
• 1/4 tsp salt
• 1/2 cup queso fresco, crumbled

For garnish:

• Cilantro sprigs
• Pomegranate seeds (optional)

Step 1: Roast and Prepare the Peppers

• 8 poblano peppers (roasted and skins removed, stems kept intact)
• 1 red bell pepper (roasted, peeled, chopped)

Heat a comal or a dry skillet over medium-high heat.

Rinse the poblano peppers and red bell pepper thoroughly, then pierce each with a knife to allow steam to escape.

Place the peppers on the comal and roast, turning as needed until the skins are evenly blistered and blackened on all sides.

Once roasted, transfer the peppers to a plastic bag, seal, and cover with a kitchen towel.

Let them steam until cool enough to handle.

Then, gently rub off the blackened skins.

Carefully slit each poblano pepper on one side to remove the seeds while keeping the stems intact.

Set the peeled and seeded poblano peppers aside for stuffing in later steps.

Chop the peeled, deseeded red bell pepper.

Step 2: Cook the Shrimp

• 1 lb medium shrimp, peeled, deveined, chopped
• 2 tbsp olive oil
• 1/4 tsp salt

Heat a large skillet over medium-high heat and add the olive oil.

Sprinkle the chopped shrimp with 1/4 teaspoon salt, then add them to the hot skillet.

Cook for about 3 minutes, stirring occasionally, until the shrimp is pink and just cooked through.

Remove the shrimp from the pan and set aside for use in the filling.

Step 3: Make the Cheese Sauce

• 5 cloves garlic, minced
• 1 1/2 tbsp all-purpose flour
• 1/4 tsp ground red pepper
• 1/2 cup crema Mexicana or sour cream
• 3/4 cup fat-free milk, divided
• 3/4 cup shredded quesadilla cheese (3 oz)
• 1/4 tsp salt

Using the same skillet over medium heat, add the minced garlic and sauté for about 30 seconds, stirring constantly.

Sprinkle in the flour and ground red pepper, and cook for 1 minute, stirring continuously to form a roux.

Gradually whisk in the crema Mexicana (or sour cream) and 1/2 cup of the milk, stirring to combine.

Let the sauce cook for 1 minute until slightly thickened.

Remove from heat, let it stand for 2 minutes, then add the shredded quesadilla cheese and the remaining 1/4 teaspoon salt.

Stir until the cheese is melted and the sauce is smooth—I like to take my time here to make sure the cheese melts completely, which gives the sauce a luxurious texture.

Step 4: Prepare the Shrimp Filling and Cheese Sauce

• chopped red bell pepper (from Step 1)
• cooked shrimp (from Step 2)
• 2 tbsp freshly chopped cilantro
• 2 tbsp fresh lime juice
• cheese sauce (from Step 3, 1/3 cup for filling, remainder to be thinned with 1/4 cup fat-free milk)

In a large bowl, combine 1/3 cup of the cheese sauce from Step 3 with the chopped roasted red bell pepper (from Step 1), cooked shrimp (from Step 2), chopped cilantro, and fresh lime juice.

Toss everything together until evenly coated to form the filling.

Stir the remaining 1/4 cup milk into the reserved cheese sauce to thin it slightly and keep it warm for serving.

Step 5: Assemble and Serve the Stuffed Poblanos

• prepared poblano peppers (from Step 1)
• shrimp filling (from Step 4)
• cheese sauce (from Step 4, thinned for serving)
• 1/2 cup queso fresco, crumbled
• cilantro sprigs
• pomegranate seeds (optional)

To serve, spoon about 3 tablespoons of the reserved cheese sauce (thinned with milk) onto each plate.

Gently stuff each prepared poblano pepper (from Step 1) with 6 tablespoons of the shrimp filling (from Step 4).

Place two stuffed poblanos on each plate over the cheese sauce.

Garnish with crumbled queso fresco, extra cilantro sprigs, and, if desired, pomegranate seeds for a festive touch.

Shrimp Chiles Rellenos de Queso

Delicious Shrimp Chiles Rellenos de Queso recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 1425 kcal

Ingredients

  

For the peppers and filling:

• 8 poblano peppers (roasted and skins removed, stems kept intact)
• 1 red bell pepper (roasted, peeled, chopped)
• 1 lb medium shrimp, peeled, deveined, chopped
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp freshly chopped cilantro, plus extra sprigs for garnish
• 2 tbsp fresh lime juice

For the cheese sauce:

• 5 cloves garlic, minced
• 1 1/2 tbsp all-purpose flour
• 1/4 tsp ground red pepper
• 1/2 cup crema Mexicana or sour cream
• 3/4 cup fat-free milk, divided
• 3/4 cup shredded quesadilla cheese (3 oz)
• 1/4 tsp salt
• 1/2 cup queso fresco, crumbled

For garnish:

• cilantro sprigs
• pomegranate seeds (optional)

Instructions

 

• Heat a comal or a dry skillet over medium-high heat. Rinse the poblano peppers and red bell pepper thoroughly, then pierce each with a knife to allow steam to escape. Place the peppers on the comal and roast, turning as needed until the skins are evenly blistered and blackened on all sides. Once roasted, transfer the peppers to a plastic bag, seal, and cover with a kitchen towel. Let them steam until cool enough to handle. Then, gently rub off the blackened skins. Carefully slit each poblano pepper on one side to remove the seeds while keeping the stems intact. Set the peeled and seeded poblano peppers aside for stuffing in later steps. Chop the peeled, deseeded red bell pepper.
• Heat a large skillet over medium-high heat and add the olive oil. Sprinkle the chopped shrimp with 1/4 teaspoon salt, then add them to the hot skillet. Cook for about 3 minutes, stirring occasionally, until the shrimp is pink and just cooked through. Remove the shrimp from the pan and set aside for use in the filling.
• Using the same skillet over medium heat, add the minced garlic and sauté for about 30 seconds, stirring constantly. Sprinkle in the flour and ground red pepper, and cook for 1 minute, stirring continuously to form a roux. Gradually whisk in the crema Mexicana (or sour cream) and 1/2 cup of the milk, stirring to combine. Let the sauce cook for 1 minute until slightly thickened. Remove from heat, let it stand for 2 minutes, then add the shredded quesadilla cheese and the remaining 1/4 teaspoon salt. Stir until the cheese is melted and the sauce is smooth—I like to take my time here to make sure the cheese melts completely, which gives the sauce a luxurious texture.
• In a large bowl, combine 1/3 cup of the cheese sauce from Step 3 with the chopped roasted red bell pepper (from Step 1), cooked shrimp (from Step 2), chopped cilantro, and fresh lime juice. Toss everything together until evenly coated to form the filling. Stir the remaining 1/4 cup milk into the reserved cheese sauce to thin it slightly and keep it warm for serving.
• To serve, spoon about 3 tablespoons of the reserved cheese sauce (thinned with milk) onto each plate. Gently stuff each prepared poblano pepper (from Step 1) with 6 tablespoons of the shrimp filling (from Step 4). Place two stuffed poblanos on each plate over the cheese sauce. Garnish with crumbled queso fresco, extra cilantro sprigs, and, if desired, pomegranate seeds for a festive touch.