Chiles Rellenos Con Jaiba Y Cammarones (Stuffed Chiles with Shrimp and Crab)

This chile is called “chile guero”(translated blonde chile) in Mexico. Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes. When you roast these it enhances the flavor. On a grill or skillet roast these at med/high heat for 8-10 minutes.

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12 small yellow caribe chiles (guero or wax chiles)
1 Tbsp. vinegar
1/2 pound crabmeat or small shrimp, or combination (cooked)
2 scallions, minced
1/2 cup mayonnaise
juice of 1/2 lemon
2 pickled jalapeno peppers, minced


Slit the chiles and remove the seeds and veins. Blanch them quickly in water with 1 tablespoon of vinegar (about 1 minute). Drain and cool. In a food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise. Sprinkle with the lemon juice and stir again. Stuff the chiles with the seafood mixture and arrange on a plate. If serving as a salad, place 3-4 stuffed chiles on a bed of lettuce.

As an appetizer, arrange on an attractive serving plate and add a garnish of jalapeno chile on the side.

Recipe from “Authentic Mexican Cooking” by Paula Holt and Helene Juarez :: MM by Sue Woodward.