I love chiles rellenos! I make them all the time, sometimes with picadillo (mexican ground beef) and sometimes with cheese. I do the chile relleno "breading" as well but it's very time consuming. So today I did a fresher take on one of my favorites and it was absolutely amazing! Very cheesy, savory and spicy! The spice will depend on the pepper you get, they're pretty unpredictable. I've gotten some that taste like bell peppers and some that are really spicy and that's the way I like 'em!
3 poblano peppers
8 oz of muenster cheese, cut in thick sticks
12 large shrimp, chopped
2 tbsp chopped onion
2 tbsp chopped tomato
2 tbsp chopped cilantro
2 tbsp tomato sauce
1 clove of garlic, minced
1 tbsp olive oil
salt and pepper to taste
1. Place the poblanos on a griddle or skillet on high heat. Roast them, turning until they are blackened on all sides, about 20 minutes. They should look like this:
2. Wrap the peppers in a napkin and place them in a plastic ziploc bag for 10 minutes to steam:
3. Take the peppers out of the bag and napkin and peel all the charred skin off. Rinse them under cold water. There will be a little bit of skin left and that's ok.
4. Cut a slit in the pepper from the stem to the tip and remove the seeds with a spoon. Set aside.
5. In a small pan on the stove add olive oil, onion and garlic. Cook for 3 minutes until soft and tender. Add tomato, cilantro and shrimp. Cook until shrimp turn pink, about 4 minutes then add tomato sauce. Season with salt and pepper. Simmer on low for 2 minutes until heated through.
7. Bake in the oven for 15 minutes until cheese is melted and bubbly.
I served mine topped with sour cream and avocado. Carb counts not included for these toppings.
Each at 4.7 Net carbs each