Shrimp Chile Rellenos


  • 6 medium sized pasilla peppers
  • 1 lb shrimp
  • 5 eggs
  • 8 oz cheese (I use Monterey jack but any meltable cheese works)
  • 2 tomatoes
  • 1/4 onion
  • 4 garlic cloves
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • oil
  • 1/4 cup flour
  • 1/2 cup crema
  • 4 oz cream cheese
  • 2 tomatoes
  • 1/4 onion
  • 2 chipotle peppers
  • 1/2 cup water


  1. Cut an incision on the side of the peppers and use the end part of a spoon to loosen up the seeds. Then use the scooped part of the spoon to remove the seeds
  2. Roast the peppers on the flame of the stove until both sides are evenly roasted
  3. Place the roasted peppers in a plastic bag and cover with a towel to allow them to sweat so that they are easier to peel
  4. To make the cream salsa cut up 1/4 onion and 2 tomatoes into smaller chunks
  5. In a small pan add 2 tablespoons oil and the onion and 2 garlic cloves for two minutes
  6. Add the tomatoes and cook for 5-6 minutes
  7. Add the chipotle peppers and 1/2 cup water and cook for 5 more minutes. Turn off flame and set aside.
  8. Devein and peel off the tails of the shrimps. Place prepared shrimp into ice cold water.
  9. Rinse shrimp and dry off on a paper towel
  10. Dice 1/4 onion, 2 tomatoes, and 2 garlic cloves
  11. In a small pan add 2 tablespoons oil. Add the diced onion and cook for 2 minutes. Add the garlic and cook for 30 seconds. Add tomatoes and cumin and cook for 3-5 minutes. Add shrimp and cook until a solid opaque light pink color (do not cook for longer than 5 minutes)
  12. Cut cheese into pieces that can easily fit into the peppers (can use shredded cheese as well)
  13. Peel the roasted peppers
  14. Stuff the peppers with the cheese and shrimp (you can use a toothpick to close the incision)
  15. Coat peppers with a layer of flour to allow the eggs to stick
  16. Preheat 1 1/2 cup of oil into a pot (may need more or less depending on the size of your pot/pan)
  17. Separate your egg whites into a bowl and set aside the yolks
  18. Whisk the eggs white until you have stiff peaks and you can flip the bowl upside down without the egg falling out
  19. Add the egg yolks and whisk on slow speed just until they are all incorporated
  20. Dip the peppers into the egg mixture and fry on both sides until they are golden brown
  21. Try to work quickly with the eggs and frying because the egg mixture will flatten over time and won’t be as fluffy when fried
  22. Serve with the sauce and often times chile rellenos are served with rice on the side
  23. Enjoy!