Grilled chili rellenos with shrimp/low fat
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Tomato salsa: | ||
1 | large | Tomato -- coarse chop |
¼ | cup | Onions -- chopped |
1½ | tablespoon | Jalapenos -- * see note |
1 | tablespoon | Cilantro -- chopped |
1 | tablespoon | White wine vinegar |
1 | Garlic clove -- minced | |
Rellenos: | ||
8 | Chilies -- * see note | |
1 | pounds | Shrimp -- cooked/small |
¼ | cup | Green onions -- thin slice |
Sour cream |
Directions
Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or canned, seeded and finely chopped. Or use drained, seeded chipotle chiles in adobo sauce. * Use 8-12 large fresh mild green chiles such as Anaheim--6 or so inches long. or 8-12 fresh poblano chiles--3 to 5 inches long. Salsa: in a bowl stir together the ingredients and refrigerate for at least 2 hours or overnight.
Using a barbecue with a lid, place chiles on lightly greased grill 4-6 inches above a solid bed of hot coals. Cook, uncovered, without turning, until chiles are blistered and slightly charred on one side. (2 or 3 minutes) Remove and peel off any blistered skin that will come off easily.
Slit each chili lengthwise down cooked side. Scrape out seeds but leave chiles whole. In a bowl, mix shrimp and onions; fill chiles with this mixture. Place chilies, slit side up, on grill 4-6 inches above a solid bed of coals. Cover barbecue and adjust vents as needed to maintain an even heat. Cook until shrimp mixture is hot to the touch (5-7 minutes). Serve chilies with salsa and sour cream. 4 main dish servings. Recipe from The Sunset All-Time Favorite Recipes book.
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From: Date: File