Entree: Mexico – Sonora (Northern Mexico) – Chiles Rellenos de Camaron (Shrimp-Stuffed Chiles)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 large poblano chiles (approx. 6-8 oz / 170-225 g each)
- 1 lb (454 g) shrimp, peeled, deveined, roughly chopped
- 8 oz (225 g) queso Chihuahua or queso Asadero, shredded
- 1 small white onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1 medium tomato, seeded and diced (about 4 oz / 115 g)
- 2 tbsp (30 ml) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour, divided
- 4 large eggs, separated
- 1/4 tsp (1 g) cream of tartar (optional, to stabilize egg whites)
- Vegetable or canola oil, for frying, about 4 cups (960 ml)
- For the tomato sauce:
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 medium onion, chopped (about 2 oz / 60 g)
  - 1 clove garlic, minced
  - 1 cup (240 ml) crushed tomatoes
  - 1/2 cup (120 ml) chicken or vegetable broth
  - 1/2 tsp (2.5 g) salt
  - Pinch of sugar (optional)
- For Mexican rice:
  - 1 cup (185 g) long-grain white rice, rinsed
  - 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (40 g) finely chopped onion
  - 1 clove garlic, minced
  - 1/2 cup (120 ml) tomato sauce
  - 1 1/4 cups (300 ml) chicken broth
  - 1/2 tsp (2.5 g) salt
- For beans:
  - 1 can (15 oz / 425 g) refried pinto beans
  - 2 tbsp (30 ml) water or broth
  - 1 tbsp (15 ml) oil or lard
  - Queso fresco for garnish (optional)

Instructions

Short Description:
Large roasted poblano chiles are filled with a savory Sonoran shrimp and cheese mixture, dipped in an airy egg batter, fried until golden, and served with a simple tomato sauce, Mexican rice, and warm refried beans for a complete coastal Northern Mexico main course.

Regional Notes:
This Sonoran variation replaces the more common pork or cheese-only relleno with a shrimp and cheese filling, reflecting Sonora's coastal seafood influence. The use of queso Chihuahua or Asadero and a crisp egg-white batter preserves the classic relleno texture while the tomato-based sauce and rice make it a full entree typical of Northern Mexico.

1. Roast and peel poblanos: char the poblanos over an open flame or under a broiler until blackened all over, about 6-8 minutes, turning. Place in a bowl and cover with plastic wrap or a lid for 10 minutes to steam, then peel off the skins, make a lengthwise slit in each chile, remove seeds and membranes, and set aside with stems intact.
2. Prepare shrimp filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the chopped shrimp, cumin, salt, and pepper and cook just until shrimp turn opaque, 2-3 minutes. Stir in the diced tomato, lime juice, and cilantro; remove from heat and fold in the shredded cheese until combined. Taste and adjust seasoning. Let cool enough to handle.
3. Stuff chiles: gently open each poblano and spoon the shrimp-cheese mixture into each chile, leaving the chile roomy so it can be coated without breaking. Do not overfill. Close the slit and set aside.
4. Make batter: separate eggs into whites and yolks. In a bowl, whisk the yolks briefly with 2 tbsp (15 g) of the flour until smooth; set aside. In a chilled bowl, beat the egg whites with cream of tartar (if using) until soft peaks form, then slowly add the remaining yolk mixture and fold gently to make a thick, airy batter.
5. Dredge for frying: place remaining flour in a shallow dish. Heat oil in a deep skillet or pot to 350°F (175°C). Lightly dredge each stuffed chile in flour, shaking off excess, then immediately dip into the egg batter, coating evenly.
6. Fry chiles: carefully slide battered chiles into hot oil (do not overcrowd; 2 at a time). Fry until golden on all sides, turning gently, about 3-4 minutes per chile. Transfer to a wire rack or paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) while frying remaining chiles.
7. Make tomato sauce: in a small saucepan heat 2 tbsp (30 ml) oil over medium heat. Sauté chopped onion until soft, 3-4 minutes, add garlic and cook 30 seconds. Add crushed tomatoes and broth, bring to a simmer, season with 1/2 tsp salt and a pinch of sugar if desired, and simmer 6-8 minutes until slightly thickened. Keep warm.
8. Cook Mexican rice: in a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add rinsed rice and toast, stirring, until edges begin to look translucent, 3-4 minutes. Add onion and garlic and cook 1 minute. Stir in tomato sauce, broth, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until liquid is absorbed. Fluff with a fork.
9. Warm beans: in a small saucepan, combine refried beans, 2 tbsp (30 ml) water or broth, and 1 tbsp (15 ml) oil. Heat gently, stirring, until warmed through. Top with crumbled queso fresco if using.
10. Plate and serve: spoon a little tomato sauce onto each plate, place a fried chile relleno on top, and serve with a scoop of Mexican rice and a portion of refried beans. Garnish chiles with extra cilantro or a wedge of lime if desired.
11. Leftovers and notes: to reheat, warm chiles briefly in a 350°F (175°C) oven to preserve crisp batter. Prepare shrimp filling fully cooked to ensure food safety and avoid overcooking shrimp when frying.