Lunch / Dinner
Shrimp Chiles Rellenos
Get ready for your family to request this dish over and over again. Fresh shrimp and melted Monterey Jack cheese make for an irresistible dinner.
Ingredients
Instructions
Preheat oven to broil.
Place poblanos on a baking sheet.
Bake until charred in spots and softened, about 10 minutes, turning halfway through baking. Cover with foil, and let stand until cool enough to handle, about 5 minutes. Reduce oven temperature to 400°. Heat 1 tablespoon oil in a medium skillet over medium heat. Add shrimp in a single layer, and sprinkle with cumin and ¼ teaspoon salt; cook, stirring occasionally, for 2 minutes. Add lime juice, tossing to coat. In a large bowl, combine shrimp, black beans, cooked rice, and corn. Cut a 3-inch-long vent lengthwise in each pepper, starting from stem end. Discard seeds and membranes. Sprinkle with remaining ¼ teaspoon salt. Divide shrimp mixture among peppers, and place on a foil-lined baking sheet. Sprinkle with cheese. Bake until hot and cheese is melted, about 10 minutes.
Garnish with cilantro and salsa, if desired. Serve immediately.