• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Chili Rellenos with Shrimp/low Fat

  • Recipe Submitted by on

Category: United States, Barbeque, Main Dish, Shellfish

 Ingredients List

  • Tomato salsa:
  • 1 lg Tomato -- coarse chop
  • 1/4 c Onions -- chopped
  • 1 1/2 tb Jalapenos -- * see note
  • 1 tb Cilantro -- chopped
  • 1 tb White wine vinegar
  • 1 Garlic clove -- minced
  • Rellenos:
  • 8 Chilies -- * see note
  • 1 lb Shrimp -- cooked/small
  • 1/4 c Green onions -- thin slice
  • Sour cream


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 Anaheim6 or so
inches long. or 8-12 fresh poblano chiles3 to 5 inches long. Salsa: in a
bowl stir together the ingredients and refrigerate for at least 2 hours or

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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