Chili Relleno with Shrimp and Green Rice

I’m feelin’ a little bit spicy tonight, woow!
One of the foods I desperately miss is Chili Relleno. It seems most restaurants like to batter fry these yummy peppers, bleh! I think they taste just as good if not better without the batter.
I’ll be serving this spicy treat to my sweetie tonight on top of some yummy Green Rice. The stuffing was so good, I had to keep myself from just eating it (luckily there was enough left over for me to have a pre-meal snack). This is also another great way to sneak in some veggies. While I’m sure the kiddos won’t eat the peppers, they’ll love the rice/shrimp mixture. Just don’t tell them they are eating spinach!

Chili Relleno

  • 6 poblano peppers
  • 1/2 medium onion, chopped
  • 1 tsp cumin seed
  • 4 tbsp butter
  • 1/2 lb shrimp, shelled, deveined with tails removed
  • 1 lime, zested and juiced
  • 1 cup of green rice (see below)
  • 1/2 tsp ground corriander
  • 1/2 tsp chili powder (chipotle chili powder if you want an extra zing)
  • 1 tsp oregano
  • 2 tomatoes, chopped
  • 4 oz Monterey Jack cheese, shredded
  • 1/2 bunch of cilantro, stems removed and leaves chopped

Roast peppers in the oven on broil setting until skin blisters. You can cover the peppers with foil or seran wrap and then peel the skin off or just leave the skin on for a charred look. Slice the peppers down one side and scoop out the seeds. Arrange in a 13×9″ baking dish.

For the stuffing, in a skillet melt the butter. Add cumin seeds and toast for about 2 minutes. Add chopped onions and saute until translucent. Add the shrimp and cook through. Remove from heat and add lime juice, rice, corriander, oregano, lime zest, tomato and cilantro. Mix thoroughly.
Heat oven to 350F. Scoop mixture into peppers really stuffing them to overflowing. Sprinkle with cheese. Bake for about 20 minutes, until cheese is melted. Serve on top of green rice or skip the rice to make the meal GAPS legal.

Green Rice

  • 2 tbsp butter
  • 3 cups chicken stock
  • 2 cups white rice
  • 1/2 cup cilantro
  • 1/2 lb spinach
  • 4 green onions
  • 1 lime, zested and juiced

Melt butter in medium saucepan. Add rice and stir, letting the rice brown just a little. Add stock and cook until water evaporates (around 12 minutes).
While rice is cooking, add cilantro, spinach, green onions, lime juice and zest to a food processor and process until smooth. Add a little stock if needed.
Stir green paste into rice during the last few minutes of cook time.

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