Shrimp Relleno Casserole

Shrimp, tomatoes, poblano peppers and plenty of cheese are baked in a casserole with a topping of relleno batter.

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Ingredients:

• 3 tbsp butter
• 4 large poblano peppers, chopped and seeded
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 1 lb medium sized shrimp, deveined, peeled and cooked  
• 8 oz cream cheese
• 1 cup chopped fresh tomato, about 3 medium sized romas
• 2 cups shredded Monterey Jack cheese, divided
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp granulated garlic
• 1 cup milk
• 1 egg, beaten
• 2 tbsp canola oil

Method

In a large, deep skillet or 5 quart pan, melt butter and saute onion, peppers, and garlic over medium heat until onion is translucent. Add cream cheese and stir until cheese is melted. Stir in tomatoes and shrimp and remove from heat. Add 1 cup of Monterey Jack cheese, 1 cup of cheddar cheese and stir until cheese is melted. Relleno batter: Stir flour, salt, soda, baking powder, and garlic in a small mixing bowl. Stir in milk, egg and oil until smooth and set aside. Place shrimp mixture in a greased 9 x 13 pan. Spread batter evenly over top. Sprinkle remaining cup of each cheese evenly on top batter. Bake at 350 degrees for 30-40 minutes, until golden brown.

Notes: If you want more heat, leave the pepper seeds in. This is an easy recipe that satisfies the craving for an authentic Chile Relleno stuffed with shrimp and cheese.

Number of servings: Serves 8 - 12

Submitted By: laura_florence
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