Chile Relleno De Marisco with Roasted Red Pepper Sauce-30.jpg

Chile Relleno De Marisco with Roasted Red Pepper Sauce

While most iterations of thepopular Mexican dish, chile relleno, are served stuffed and fried, this version is instead roasted for a bit of a lighter take. Charred peppers are cut open and stuffed with a filling of shrimp, white fish, onions, corn and rice then topped with a gratuitous amount of cheese. The stuffed peppers are then baked until the filling is heated and the cheese is melted and served with a creamy roasted red pepper sauce.  

To take the spice level to the next level, try substituting the poblano peppers for Anaheim chilies. If you stick with poblano peppers there will still be a medium heat level adequate for most people. The chilies can be roasted and stuffed a day ahead of time and refrigerated before being baked and served. 



With the roasted red pepper sauce: 

3 tablespoons vegetable oil

1 large shallot, diced 

1 (12-ounce) jar, roasted red peppers, drained and chopped

1 teaspoon oregano

½ teaspoon red pepper flakes 

1 cup chicken stock 

½ cup heavy cream

Kosher salt, as needed 


For the chile relleno de marisco: 

6 large poblano chiles 

3 tablespoons extra-virgin olive oil 

3 tablespoons unsalted butter 

1 medium yellow onion, diced

2 ears corn, kernels removed (about 2 cups of kernels)

¾ pound large (41/50) shrimp, peeled, deveined and roughly chopped

½ pound halibut, cut into 1” cubes 

1½ cups cooked long-grain white rice 

¼ cup chopped cilantro

1 cup shredded Monterey Jack cheese 


For serving: 

½ cup grated cotija cheese 

Lime wedges 



With the roasted red pepper sauce: 

Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Add the red peppers, oregano, red pepper flakes and chicken stock. Bring to a simmer over medium-low heat, until sauce slightly thickened, about 15 minutes. Let cool slightly and add to a blender pulse until smooth. Return to the pot and whisk in the cream. Season to taste with salt and keep warm until ready to use. 


For the chile relleno de marisco: 

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. 

Make a slit lengthwise down one side of each of the poblanos and use a small spoon to scoop out as many seeds as possible and discard. 

Preheat the oven to 350ºF. Heat a medium sauté pan over medium heat add the olive oil and heat through. Add the butter and allow to melt then add the onion and sauté until tender, about 6 minutes. Add the corn and cook until the corn is tender, about an additional 4 minutes. Add the shrimp and fish, cooking until the shrimp are firm and pink and the fish is flakey and just cooked through, about 4 minutes. Stir in the rice, cilantro and ½ cup of the red pepper sauce until combined and set aside. 

Carefully spoon the filling into the poblanos until they are plump, about ¾ cup of the filling. Sprinkle the top with a handful of the Monterey jack cheese. Spread ½ cup of the red pepper sauce in the bottom of a baking dish and arrange the filled poblanos on top. Cover with aluminum foil and bake until the cheese has melted, about 15 to 20 minutes. 


For serving:

Spoon the remaining roasted red pepper sauce onto each serving plate and top each with a chile relleno. Sprinkle with the cotija cheese and serve immediately with lime wedges 


Serves 6. 



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