Easy Chiles Rellenos de Camaron

Finding a Mexican dish that feels both special enough for company and manageable enough for a weeknight dinner can be tricky. Many traditional recipes seem intimidating, especially when you’re dealing with stuffing peppers or working with seafood, and it gets even more complicated when you want something that actually tastes authentic.

Fortunately, these chiles rellenos de camarón hit the sweet spot: they’re impressive yet approachable, surprisingly simple once you get the hang of it, and perfect for using up those poblano peppers sitting in your fridge.

What Kind of Poblano Peppers Should I Use?

Fresh poblano peppers are what you want for this recipe – they’re the heart and soul of chiles rellenos. Look for poblanos that are firm, glossy, and dark green with thick walls, as these will hold up best when stuffed and won’t tear easily. Avoid any peppers that feel soft, have wrinkled skin, or dark spots, as these are past their prime. When shopping, choose poblanos that are roughly the same size so they cook evenly, and don’t worry if they’re not perfectly straight – the slight curve actually makes them easier to stuff with that delicious shrimp filling.

Options for Substitutions

This recipe has some room for swaps if you need to work with what you have:

• Poblano peppers: These are really the star of the dish, so I’d recommend sticking with poblanos if possible. But if you can’t find them, large Anaheim or New Mexico chiles work well too – just expect a bit less heat.
• Large shrimp: Medium shrimp work fine, just use a few more to make up the pound. You could also try crab meat or even cooked chicken for a different protein – just make sure it’s already cooked before stuffing.
• Monterey Jack cheese: Oaxaca cheese is traditional if you can find it, but Monterey Jack melts beautifully. You can also use a mix of cheddar and mozzarella, or queso fresco for a milder flavor.
• Chipotle pepper in adobo: If you don’t have chipotle peppers, try 1/2 teaspoon smoked paprika plus a pinch of cayenne for that smoky heat. You’ll miss some of the complexity, but it’ll still taste good.
• Sour cream: Crema mexicana is more traditional and less tangy, but regular sour cream works great. Greek yogurt can work in a pinch, though it’s a bit thicker.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chiles rellenos is not properly charring and peeling the poblano peppers, which can leave you with tough, bitter skins that ruin the whole dish – roast them over an open flame or under the broiler until the skin is completely blackened, then steam in a plastic bag for 10 minutes before peeling.

Another common error is overcooking the shrimp, which turns them rubbery and unpleasant – since shrimp cook incredibly fast, add them to the pan last and remove from heat as soon as they turn pink and curl up.

Don’t skip the step of carefully removing the seeds from inside the poblanos after charring, as leaving them in will make your dish too spicy for most people to enjoy.

Finally, make sure to drain any excess liquid from your shrimp mixture before stuffing the peppers, otherwise the filling will be watery and the cheese won’t melt properly.

What to Serve With Chiles Rellenos de Camaron?

These stuffed poblano peppers with shrimp are pretty hearty on their own, but they pair beautifully with some warm corn or flour tortillas on the side for scooping up all that delicious filling. I love serving them with a simple side of Mexican rice and refried beans to make it a complete meal that feels like you’re dining at your favorite Mexican restaurant. A fresh salad with avocado, lime, and cilantro cuts through the richness of the cheese and sour cream sauce perfectly. Don’t forget to have some extra lime wedges on hand – a squeeze of fresh lime juice over the top really brings out all the flavors in this dish.

Storage Instructions

Refrigerate: These stuffed poblanos taste amazing the next day! Store them in the fridge in a covered dish for up to 3 days. The flavors actually get even better as they sit together, and the chipotle crema keeps well too.

Freeze: You can freeze the assembled chiles rellenos before or after cooking for up to 2 months. If freezing uncooked, wrap each one individually in plastic wrap, then place in a freezer bag. Cooked ones can go straight into a freezer-safe container with the sauce on the side.

Warm Up: To enjoy leftovers, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, but the oven keeps the peppers from getting too soft. The chipotle crema is perfect served at room temperature or slightly warmed.

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 80-95 g
• Fat: 75-90 g
• Carbohydrates: 35-45 g

Ingredients

For the roasted peppers:

• 4 poblano chiles
• 1 tbsp olive oil

For the shrimp filling:

• 1 tbsp olive oil
• 1/4 cup diced onion
• 1 finely diced tomato
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup monterey jack cheese, shredded

For the chipotle crema:

• 1 cup sour cream or crema mexicana
• 1 chipotle chile in adobo
• 1/2 tsp salt

Step 1: Roast and Prepare the Poblanos

• 4 poblano chiles
• 1 tbsp olive oil

Rinse the poblano chiles and coat them all over with 1 tablespoon of olive oil.

Char the poblanos over a gas stove by rotating them with tongs until all sides are blackened.

Once charred, transfer the peppers to a plastic bag and seal it.

Let them steam for about 15 minutes, which will make removing the skin easier.

After steaming, carefully scrape off the blackened skin with a knife or the back of a spoon.

Make a single slit down the side of each pepper, being careful not to cut through to the other side, and gently remove the seeds and veins from inside.

Set the prepared peppers aside until ready to fill.

Step 2: Prepare the Shrimp Filling

• 1 tbsp olive oil
• 1/4 cup diced onion
• 1 finely diced tomato
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp ground black pepper

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the diced onion and tomato, cooking for 3-4 minutes until softened.

Next, add the peeled and deveined shrimp, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.

Stir everything together and cook just until the shrimp turn pink.

Be careful not to overcook the shrimp to keep them tender.

Immediately remove the skillet from the heat once the shrimp are done.

Step 3: Stuff and Broil the Poblanos

• roasted poblanos from Step 1
• shrimp filling from Step 2
• 1 cup Monterey Jack cheese, shredded

Take the roasted poblanos from Step 1 and gently open the slits.

Spoon 1-2 tablespoons of the shrimp filling from Step 2 into the center of each pepper, using your best judgement to avoid overstuffing.

Top each stuffed chile with shredded Monterey Jack cheese.

Place the filled peppers under the broiler and cook for about 7 minutes, or until the cheese is melted and golden brown.

I like to keep a close eye on the chiles during broiling to avoid burning the cheese.

Step 4: Make the Chipotle Cream Sauce

• 1 cup sour cream or crema mexicana
• 1 chipotle chile in adobo
• 1/2 tsp salt

While the chiles are broiling, place the sour cream or crema mexicana, chipotle chile in adobo, and 1/2 teaspoon salt into a blender.

Blend until the mixture is smooth and creamy.

For a touch of extra flavor, I sometimes add a small splash of lime juice to brighten the sauce.

Step 5: Plate and Serve

Transfer the hot, cheesy chile rellenos to plates.

Drizzle the chipotle cream sauce from Step 4 over the top of each pepper and serve immediately, ideally with rice or your favorite side.

Enjoy your shrimp-stuffed poblano chiles!

Easy Chiles Rellenos de Camaron

Delicious Easy Chiles Rellenos de Camaron recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 1300 kcal

Ingredients

  

For the roasted peppers:

• 4 poblano chiles
• 1 tbsp olive oil

For the shrimp filling:

• 1 tbsp olive oil
• 1/4 cup diced onion
• 1 finely diced tomato
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup Monterey Jack cheese, shredded

For the chipotle crema:

• 1 cup sour cream or crema mexicana
• 1 chipotle chile in adobo
• 1/2 tsp salt

Instructions

 

• Rinse the poblano chiles and coat them all over with 1 tablespoon of olive oil. Char the poblanos over a gas stove by rotating them with tongs until all sides are blackened. Once charred, transfer the peppers to a plastic bag and seal it. Let them steam for about 15 minutes, which will make removing the skin easier. After steaming, carefully scrape off the blackened skin with a knife or the back of a spoon. Make a single slit down the side of each pepper, being careful not to cut through to the other side, and gently remove the seeds and veins from inside. Set the prepared peppers aside until ready to fill.
• In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and tomato, cooking for 3-4 minutes until softened. Next, add the peeled and deveined shrimp, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir everything together and cook just until the shrimp turn pink. Be careful not to overcook the shrimp to keep them tender. Immediately remove the skillet from the heat once the shrimp are done.
• Take the roasted poblanos from Step 1 and gently open the slits. Spoon 1-2 tablespoons of the shrimp filling from Step 2 into the center of each pepper, using your best judgement to avoid overstuffing. Top each stuffed chile with shredded Monterey Jack cheese. Place the filled peppers under the broiler and cook for about 7 minutes, or until the cheese is melted and golden brown. I like to keep a close eye on the chiles during broiling to avoid burning the cheese.
• While the chiles are broiling, place the sour cream or crema mexicana, chipotle chile in adobo, and 1/2 teaspoon salt into a blender. Blend until the mixture is smooth and creamy. For a touch of extra flavor, I sometimes add a small splash of lime juice to brighten the sauce.
• Transfer the hot, cheesy chile rellenos to plates. Drizzle the chipotle cream sauce from Step 4 over the top of each pepper and serve immediately, ideally with rice or your favorite side. Enjoy your shrimp-stuffed poblano chiles!