As discussed yesterday, Monday marks the beginning of Hispanic Heritage Month.
Why not celebrate with this delicious take on chiles rellenos (cheese-stuffed peppers)?
Prep time is 1 hour, marinate time is 30 minutes, and cook time is 50 minutes. All of the ingredients should be available at your local natural and organic food store.
Shrimp Chiles Rellenos
Makes 4 servings
1/2 cup chipotle-lime marinade
1/2 pound large shrimp, peeled, deveined and tails removed
2 cups prepared mashed potatoes
1½ cups shredded queso fresco or Monterey Jack cheese (about 6 ounces), divided
1/4 teaspoon garlic salt
2 tablespoons olive oil, divided
1 large onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup crema Mexicana or sour cream
8 large poblano peppers, roasted and peeled
Fresh cilantro, chopped (optional)
In a bowl or container, pour 1/4 cup marinade over shrimp; turn to coat. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 400°F. Meanwhile, in large bowl, combine mashed potatoes, 1 cup cheese and garlic salt; set aside.
In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Remove 1/2 of the onion, and stir into mashed potato mixture.
In same skillet, stir in tomato sauce and remaining 1/4 cup marinade. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.
Remove from heat, then stir in crema Mexicana.
In 13” x 9” baking dish sprayed with nonstick cooking spray, spread 1/2 cup tomato mixture; set aside. In medium bowl, add remaining tomato mixture; set aside. Wipe skillet with paper towels.
In same skillet, heat remaining 1 tablespoon olive oil over medium-high heat, and cook shrimp with marinade, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp and coarsely chop; set aside.
Make lengthwise slit in each pepper, and remove seeds, keeping pepper intact. Stir shrimp into potatoes, then evenly divide mashed potatoes into eighths; shape into oval patties. Stuff peppers with patties.
In prepared baking dish, arrange stuffed peppers, seam side down; top with remaining sauce.
Bake, covered, 20 minutes. Remove cover, then sprinkle with remaining 1/2 cup cheese. Bake uncovered 15 minutes or until heated through.
Garnish, if desired, with chopped fresh cilantro. Let stand 10 minutes before serving.
Recipe courtesy of Lawry’s