Remember when I said I have poblanos for days…. these shrimp rellenos were a perfect way to use them. They are not as difficult as you would expect and really tasty!
I do have a few tips before you begin. My poblanos were quite spicy and you do a lot of work with your hands so a basic pair of latex gloves will keep your hands from absorbing the oil. First round I did not do this and when I washed my face that night the oil spread and it was not very fun.
Second if you prefer to cut the tops completely off your peppers that is fine I just like the stem for presentation purposes.
Last but not least my poblanos were fairly hot. If yours happen to be more on the mild side feel free to add some jalapenos or hotter peppers into the filling.
8 medium sized poblano peppers
1 Tbsp. extra virgin olive oil
1 1/2 1bs. shrimp, peeled and deveined (chopped if larger shrimp)
1/2 medium onion, chopped
2 medium tomatoes, seeded and chopped
3 cloves garlic, minced
1/4 c. chopped cilantro
2 handfuls of baby spinach
1/2 c. chopped mushrooms
kosher salt and fresh ground black pepper
1 c. grated Monterrey jack cheese **I didn’t have quite enough cheese so i added some sliced to the top, but all grated would of been better)
1 can green enchilada sauce **you can make your own, this was just a time saver for me
1/2 c. additional cheese (feta or queso freco best)
now get ready for the magic….
Preheat your oven to 400°F. Place the peppers whole on a foil lined baking sheet and roast for 10 minutes. Remove from oven and let cool, DO NOT turn off your oven!
While your peppers are roasting chop your vegetables. With the exception of the garlic, you want to keep them all the same size for even cooking. Also, if you have large shrimp, chop them about the same size as the veggies but keep them separate. Transfer shrimp to a large bowl and season with a little salt.
Add your oil to a large skillet over medium heat and when hot add your onions, cook 2-3 minutes then add the garlic. When fragrant add the tomatoes and mushrooms. After about 5 minutes toss in your spinach and cilantro and season everything with salt and pepper. Saute the greens until wilted. You don’t want to cook your veggies quite as long as normal because you are going to roast them inside of the peppers. Remove pan from heat and cool.
When the vegetables have cooled a little add them to the bowl with the shrimp. Stir in the jack cheese.
Now to de-seed your peppers. I transferred them to a cutting board and cut a slit horizontally across the top just below the stem and a second slit lengthwise down the pepper. Open it up and remove the seeds and stem. This is easiest to do with your hands, just remember GLOVES! Once all your peppers are done fill each one with your shrimp mixture. How much filling depends on the size of the pepper so just eye ball it. Place filled peppers back onto lined baking sheet. Using 1/2 your sauce spoon some onto each pepper. Return to oven for 10 minutes.
After 10 minutes pull peppers out of oven. Take a peek at the shrimp in the middle of one of your larger peppers to determine how much longer they are going to need to cook. You want the to be just barely pink at the end of the cooking time. Spoon remaining sauce over peppers and top with your additional cheese, I used feta. Return to the oven. I cooked mine an additional 8 minutes. Small shrimp may not need as long larger pieces may need longer.
Remove from oven. Place two peppers on each plate. I served mine on a bed of baby spinach with black beans! Enjoy!