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Crab and Shrimp Chile Relleno

35 mins
10 mins
Low
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Make this deliciously Crab and Shrimp Chile Relleno. It's a good idea for Lent, with a creamy shrimp and crab filling. Served with a tasty chipotle sauce.
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Ingredients

4 portions
  • 1/2 packages Cheese Quesadilla® Shredded Cheese, 140g /5oz
  • 1/2 cups White rice, Cooked
  • 1 cup shrimp, Cooked, roughly chopped
  • 1 cup Crab meat, cooked
  • 1/4 cups onion stem chambray, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1/4 cups fresh coriander, finely chopped
  • 2 tablespoons sour cream
  • enough salt
  • enough black pepper
  • 4 poblano peppers, Roasted, seeded and deveined
  • 2 González® Eggs, Whites separated from the yolks
  • enough flour
  • enough vegetal oil, For frying
  • 1 cup sour cream, for the sauce
  • 2 tablespoons chipotle peppers in adobo sauce, ground, for the sauce
  • enough fresh coriander, Fresh, for the garnish

Preparation

In a bowl, mix the Queso Quesadilla® Shredded Cheese with the white rice, shrimp, crabmeat, scallion, jalapeño, cilantro, sour cream, and season with salt and pepper.
Stuff the Poblano chiles with the seafood mixture above, and close, if necessary, use toothpicks.Set aside.
Whip the González® Egg Whites until doubled in volume and firm peaks are formed when lifting the whisk. Lightly mix in the egg yolks until thoroughly incorporated.
To coat the chiles, pass them through the flour, shaking off the excess. Cover generously with the egg mixture.
Warm the oil in a deep pan and fry the chiles until lightly browned all over. Drain on absorbent paper.
In a bowl, mix sour cream with chipotle chile. Serve the chiles rellenos, accompany with this sauce and decorate with cilantro.

PRESENTATION

Serve the chile relleno with chipotle sauce and chopped cilantro

TIPS

To gets fluffy egg whites, you can add a pinch of cream of tartar.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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