Chiles Relleños con Camarones (Shrimp)

This version of chiles relleños, green chiles stuffed with cheese, is enhanced with a grilled-shrimp filling. Battered with beaten egg and blue cornmeal, they make toothsome fare. Complete the meal with a green salad, beans and rice.

Recipe Ingredients:

4 poblano chiles, roasted
1 red bell pepper, roasted
3/4 pound deveined shell-on fresh shrimp
4 ounces shredded Monterey Jack cheese
2 ounces shredded fontina cheese
1/2 cup fresh corn kernels
3 tablespoons diced white onion
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh cilantro
1 quart vegetable oil
4 eggs, beaten
1 cup medium blue cornmeal

Cooking Directions:

1. Roast Chiles as directed below. After cooling, peel peppers by gently pulling off skin. Cut a slit into poblano chiles to remove seeds, leaving stem end intact; set aside. Seed roasted red pepper and dice. Put into medium mixing bowl and reserve for remaining filling ingredients.
2. To Prepare Shrimp Relleños: Grill or dry-roast shrimp. To dry roast cook shrimp briefly in a heavy-bottomed skillet without any liquid or fat until shrimp turns pink and shell is crisp. Peel off and discard shell; chop into large pieces.
3. In reserved mixing bowl with roasted bell pepper, combine shrimp, Monterey Jack cheese, fontina cheese, corn, onion, marjoram and cilantro; mix well.
4. Divide mixture into 4 portions. Stuff reserved poblano chiles with shrimp mixture; press gently between the fingers to seal.
5. Heat oil to 375°F | 190°C (or until a bit of egg dropped into oil sizzles and rises to the surface) in a deep, heavy-bottomed pan. Dip stuffed chiles in beaten egg; dredge in cornmeal. Deep-fry until exterior is dark blue, about 4 to 5 minutes. Serve immediately.

Makes 4 servings.

To Roast Chiles: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

• In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
• Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
• In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

Tip: Reduce fat calories in this dish by placing battered chiles into a 13x9x2-inch baking dish which has been lightly sprayed with vegetable cooking oil. Bake in a preheated oven at 400°F (205°C) for about 20 minutes.