Grilled Shrimp Rellenos

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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8-12 large fresh Poblano chiles
1 pound small, cooked shrimp
3/4 cup green onions, thinly sliced – including tops
sour cream
Tomatillo salsa (see salsa verde recipe under Tomatillo)


Place the chiles on a grill 4-6″ over the hot coals. Cook until the chiles are blistered and somewhat charred on one side. Remove and peel away any skin that removes easily. Slit the chile lengthwise down the cooked side and remove the seeds.

Mix the shrimp and onions, and fill the chiles with the mixture. Place over a medium fire and cover with the grill lid. Cook without turning until the shrimp mixture is hot to the touch (5-7 minutes). Serve with salsa and sour cream.