Seafood Chile Relleno

Seafood Chile Relleno
Staff Writer
Seafood Chile Relleno
Maya
Seafood Chile Relleno

This twist on the traditional Mexican stuffed chile is rich, creamy, and delicious, filled with a medley of seafood — here I use shrimp, calamari, and bay scallops — instead of the usual ground beef. This was one of the first items on the menu at Maya, and it remains a popular item to this day.

4
Servings
309
Calories Per Serving
Deliver Ingredients

Ingredients

For the stuffing

  • 1  Tablespoon  canola oil
  • small white Spanish onion, chopped
  • cloves garlic, minced
  • 6  Ounces  shrimp, peeled, deveined, and chopped
  • 6  Ounces  calamari, chopped
  • 6  Ounces  bay scallops, or larger sea scallops, cut into small pieces
  • 1/2  Cup  chopped cilantro
  • 1/4  Teaspoon  salt
  • 1/8  Teaspoon  freshly ground pepper
  • 1/2  Cup  chile de árbol sauce

For the chiles

  • large fresh poblano chiles
  • 1/2  Pound  white gouda cheese, shredded
  • One 15-ounce can black beans, drained and rinsed
  • Chile de árbol sauce, for serving
  • 1/2  Cup  crema fresca

Directions

For the stuffing

In a large skillet, heat the oil over medium heat. Add the onion and sauté until softened, about 5 minutes. (Don't let the onion brown.) In the last 2 minutes, add the garlic.

Then, add the shrimp, calamari, and scallops, and sauté until just cooked through, being careful to not overcook, about 2 minutes. Add the cilantro, salt, and pepper, and remove from the heat. Add the chile de árbol sauce.

For the chiles

Preheat a gas grill or cast-iron grill pan over high heat, or preheat the broiler. Grill or broil the chiles about 4 inches from the heat, turning them over occasionally, until evenly blackened on all sides, 15-20 minutes.

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.

Place the chiles in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes. Peel off the skins. Cut a slit from the top of each down the side. Remove the seeds and veins. Set aside.

Spoon the stuffing into the chiles and place in the baking sheet. Top with the cheese. Bake until heated through and the cheese is melted, 10-15 minutes.

Meanwhile, heat the beans in a small saucepan with some water over medium heat. When warm, transfer to a blender and purée. Add water as needed to achieve the desired consistency.

In the center of each of 4 large salad plates, spoon ¼ cup of the black bean purée. Place a chile on the purée. Drizzle with chile de árbol sauce and then the crema fresca.

Nutritional Facts

Total Fat
10g
14%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
62mg
21%
Carbohydrate, by difference
24g
18%
Protein
30g
65%
Vitamin A, RAE
50µg
7%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
121mg
12%
Choline, total
63mg
15%
Fiber, total dietary
2g
8%
Folate, total
56µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
48mg
15%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
391mg
56%
Selenium, Se
32µg
58%
Sodium, Na
1908mg
100%
Water
166g
6%
Zinc, Zn
5mg
63%

Seafood Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Seafood Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.