Chile Relleno de Camarones con Salsa de Mango y Habanero

Ingredients & Substitutes

Instructions

1. 1

   Roast 4 large poblano peppers over an open flame or under a broiler until charred on all sides, then place them in a bowl, cover with plastic wrap for 10 minutes, peel off the skin, make a slit down one side, carefully remove the seeds, and set them aside.

2. 2

   In a medium bowl, combine 1 lb chopped shrimp, 4 oz softened cream cheese, 1 cup shredded Monterey Jack cheese, 1/4 cup finely diced red onion, 2 minced garlic cloves, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper, mixing until well combined.

3. 3

   Carefully fill each of the 4 prepared poblano peppers with an equal portion of the shrimp and cheese mixture, ensuring the filling is snug inside.

4. 4

   Dredge each stuffed poblano pepper first in 1/2 cup all-purpose flour, shaking off any excess, then dip it into 2 beaten large eggs, ensuring it is fully coated.

5. 5

   Heat 2 cups vegetable oil in a large deep skillet or pot over medium-high heat to 350°F (175°C), then carefully place the coated peppers into the hot oil and fry for 3-4 minutes per side until golden brown and cooked through.

6. 6

   While the peppers are frying, prepare the salsa by combining 1 diced large ripe mango, 1/2 small minced habanero pepper, 1/4 cup finely diced red bell pepper, 1 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, and a pinch of salt in a small bowl.

7. 7

   Carefully remove the fried chile rellenos from the oil with a slotted spoon, place them on a wire rack lined with paper towels to drain excess oil, and then serve immediately.

8. 8

   Spoon a generous amount of the fresh mango habanero salsa over each hot chile relleno before serving.