Name: Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 poblano peppers; 1 tablespoon olive oil (for roasting and cooking); 1/2 white onion, diced; 1 large roma tomato, diced; 1 chipotle pepper in adobo sauce, diced; 1 lb large shrimp, cleaned and chopped bite-sized; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 8 oz Oaxaca or Monterey Jack cheese, shredded; 1 chipotle pepper in adobo sauce; 1 cup Crema Mexicana (or sour cream); 1/2 teaspoon kosher salt

Jump to Recipe· 3.9 from 12 reviews

If you love the bold, smoky flavors of Mexican cuisine, you are going to fall head over heels for this Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe. It masterfully combines tender roasted poblano peppers with a spicy, juicy shrimp filling, topped off with melty cheese and a creamy chipotle drizzle that brings everything together in one unforgettable bite. Whether you’re cooking for a special occasion or just want to treat yourself, this dish brings that perfect balance of heat, creaminess, and fresh seafood goodness that’s absolutely irresistible.

Ingredients You’ll Need

A single roasted poblano pepper lies on a white plate, filled with melted cheese that has browned spots, mixed with small pieces of shrimp that are orange and white. The pepper is covered with a light pink creamy sauce that is smooth with tiny dark specks. On the side, there are two lime wedges, light green with juicy textures. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a crucial role in building the rich layers of flavor and texture that make this Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe so memorable. From the smoky poblano peppers to the creamy chipotle sauce, every element adds its own magic.

1 tablespoon olive oil: For sautéing the shrimp and vegetables, adding a subtle fruitiness.
4 poblano peppers: These mild peppers provide the perfect vessel with a smoky flavor from roasting.
1/2 white onion (diced): Adds gentle sweetness and crunch to the filling.
1 large roma tomato (diced): Brings freshness and a hint of acidity to brighten the shrimp mixture.
1 chipotle pepper in adobo sauce (diced): Infuses smoky heat for a bold, layered spice profile.
1 lb large shrimp (cleaned and chopped bite-sized): The star protein, tender and delicious when cooked just right.
1 1/2 tsp kosher salt: Enhances every flavor, balancing the dish perfectly.
½ tsp ground black pepper: Adds a warm, peppery kick.
8 oz Oaxaca or Monterey Jack cheese (shredded): Melts beautifully on top for gooey, cheesy goodness.
1 chipotle pepper in adobo sauce: For blending into the crema to elevate the sauce with smoky heat.
1 cup Crema Mexicana (or sour cream): Creates a luscious, tangy sauce that cools and complements the spice.
½ tsp kosher salt: Balanced into the crema to round out the flavor.

How to Make Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe

Step 1: Roast the Poblanos

Start by placing your poblano peppers on a foil-lined baking sheet under the oven broiler. Roast each side until the skins blister and blacken beautifully, about 5 minutes per side. This roasting not only softens the peppers but also imparts that deep smoky aroma integral to the dish.

Step 2: Steam and Peel

Once the peppers are charred, remove them from the oven and cover immediately with a kitchen towel or plastic bag. This steaming step loosens the skin, making it a breeze to peel off the blackened bits. Be gentle here so you keep the pepper intact; this skin removal reveals the tender flesh beneath.

Step 3: Prepare the Poblanos for Stuffing

Carefully make a small slit down one side of each pepper, making sure to keep the stem intact for easy handling. You can choose to remove some seeds if you prefer less heat, but poblanos are fairly mild so leaving seeds is fine. Set them aside on a foil-lined baking sheet, ready to be filled.

Step 4: Cook the Shrimp Filling

Heat olive oil in a large skillet over medium heat, then add diced onion, tomato, and chipotle pepper. Let them cook for 3 to 4 minutes until the mixture softens and blends together nicely. Toss in the shrimp along with kosher salt and black pepper—stir until the shrimp turn pink and deliciously opaque. Remove from heat before the shrimp overcook to keep that tender, juicy texture.

Step 5: Stuff, Top, and Broil

Spoon 2 to 3 tablespoons of the shrimp filling into the center of each roasted poblano. Carefully press the slit sides together so the filling stays nestled inside. Generously top with shredded Oaxaca or Monterey Jack cheese, then slide everything under the broiler for about 7 minutes or until the cheese melts and turns golden brown with a slight crisp on top.

Step 6: Blend the Chipotle Cream Sauce

While your chiles are finishing under the broiler, combine the Crema Mexicana or sour cream, the second chipotle pepper in adobo sauce, and salt in a blender or use an immersion blender until you have a smooth, smoky chipotle cream. This sauce is the perfect cooling partner to the spicy, cheesy rellenos.

Step 7: Serve and Enjoy

Dish out your gorgeous shrimp-stuffed poblanos hot, drizzled with that luscious chipotle cream sauce. Every bite offers a harmony of smoky, spicy, creamy, and savory notes that will have you reaching for seconds before you know it.

How to Serve Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe

A white plate with a stuffed poblano pepper as the main item, the pepper's dark green charred skin is visible on the sides, filled with small pink and orange shrimp mixed with bits of tomato. The pepper is covered with melted white cheese, and a light brown creamy sauce is poured generously over the entire pepper, slightly pooling at the base. Two lime wedges with a light green color are placed behind the pepper on the plate. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add fresh cilantro leaves, thinly sliced radishes, or a sprinkle of crumbled queso fresco to bring contrasting textures and a fresh burst of flavor. A wedge of lime on the side can also brighten the palate beautifully with a quick squeeze over the dish.

Side Dishes

Serve alongside fluffy Mexican rice or a simple black bean salad to round out the meal. A light cabbage slaw with a tangy dressing pairs perfectly, cutting through the richness while adding a crisp bite.

Creative Ways to Present

For a fun twist, chop the cooked rellenos and fold them into warm tortillas for upscale shrimp tacos. Alternatively, place an individual pepper on a bed of cilantro-lime rice and drizzle extra chipotle cream for an elegant plating idea that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify as it rests, making leftovers even more delicious.

Freezing

You can freeze the stuffed poblano peppers, but it’s best to do so before adding the cheese topping to maintain texture. Wrap tightly in foil and then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a 350°F oven until warmed through and the cheese is bubbly again, about 15 minutes. Avoid the microwave to preserve the texture of the shrimp and peppers, keeping your rellenos tasting fresh and vibrant.

FAQs

Can I use another type of cheese instead of Oaxaca or Monterey Jack?

Absolutely! While Oaxaca and Monterey Jack are ideal for their meltiness and mild flavor, you can substitute with mozzarella or even a mild white cheddar if needed. Just keep in mind the cheese should melt smoothly without overpowering the other flavors.

Are poblano peppers very spicy?

Poblanos are generally mild, especially after roasting and peeling. They have a slight kick but are much tamer than other chili peppers, making them perfect for stuffing without overwhelming the sweet shrimp filling.

Can I prepare the filling ahead of time?

Yes, you can cook the shrimp filling a few hours in advance and keep it refrigerated until ready to stuff the peppers. Just be sure to let it cool down completely before storing to maintain the best texture.

What if I don’t have Crema Mexicana?

No worries! Sour cream is a great substitute and will provide a similar creamy tang. For an extra authentic touch, try to find crema at a Latin market or specialty store, but sour cream works wonderfully in a pinch.

Is this dish gluten-free?

Yes, this Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe is naturally gluten-free as it uses fresh ingredients without any wheat-based fillers — perfect if you are mindful of gluten in your meal planning.

Final Thoughts

There’s something truly special about the way the smoky roasted peppers, savory shrimp, melty cheese, and creamy chipotle sauce come together in this Chiles Rellenos de Camarones (Shrimp Stuffed Poblanos) Recipe. It’s a comforting yet exciting dish that feels both rustic and elegant at the same time. I can’t wait for you to make it and share it with your favorite people — it’s bound to become a new favorite in your cooking repertoire!