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Chili Rellenos with creamy cheese and prawns on the inside.

Use the biggest and best shrimp or prawns that you can afford.


INGREDIENTS: makes 8 - 10

• 8-10 large Aneheim or poblano chiles (stems attached)
• 16-20 large prawns, shelled & deveined

• 2 Tablespoon(s) olive oil

• ½ Teaspoon(s) cayenne pepper

• ¾  lb. grated Monterey jack cheese

• ½ cup fine tortilla chip crumbs [process]

• ½ cup all purpose flour

• 1 Tablespoon(s) paprika

• 2½ Teaspoon(s). salt

• 1 Teaspoon(s) ground black pepper

• Corn oil for frying

• 4 egg yolks,  beaten

• 4 egg whites,  beaten almost to meringue

• ½ cup sharp cheddar cheese

• Fresh salsa,  preferably green tomatillo salsa


• Coat prawns in olive oil with cayenne and 1 tsp. salt. Barbecue prawns or cook in a skillet until pink [about 2 minutes on each side] Cut praws in half lengthwise.

• Roast peppers on barbecue until skins are charred. Cool and peel.

• Slit the peppers and stuff with Monterey jack cheese and 4 prawn halves.

• Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, paprika, salt & pepper. Dip the stuffed chiles in flour, then the egg mixture and then into
  the flour mixture until they are well coated. Heat the Crisco® in a deep skillet at 375ºF.
• Place the chiles in the hot oil suspended on a slotted ladel. Cook until golden. Lift and place on paper towels to drain. 

• Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler until the cheese has melted. Serve immediately.

** Serve with green chile salsa or green tomato salsa

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