4 ratings

Seafood Chile Rellenos


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.


For the stuffing

  • 1 Tablespoon canola oil
  • 1 small white Spanish onion, chopped
  • 2 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

  • 4 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


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
Calories Per Serving521
Total Fat27g41%
Vitamin A209µg23%
Vitamin B123µg42%
Vitamin B60.6mg31.1%
Vitamin C100mg100%
Vitamin D0.4µg0.1%
Vitamin E3mg16%
Vitamin K22µg28%
Folate (food)117µgN/A
Folate equivalent (total)117µg29%
Niacin (B3)4mg18%
Riboflavin (B2)0.6mg36.6%
Thiamin (B1)0.3mg17.4%