Puebla Shrimp Rellenos Casserole
- Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large skillet heat butter over medium heat until melted. Add poblano peppers, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add cream cheese, stirring until smooth. Stir in shrimp and 1 cup tomatoes. Remove from heat. Gradually add 1 cup of the Monterey Jack cheese and 1 cup of the cheddar cheese, stirring until cheeses are melted. Transfer mixture to the prepared baking dish.
- In a medium bowl stir together flour, baking powder, baking soda, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture to flour mixture, stirring until smooth. Pour batter evenly over shrimp mixture. Sprinkle with the remaining 1 cup Monterey Jack cheese and the remaining 1 cup cheddar cheese.
- Bake, uncovered, for 35 to 40 minutes or until center is set and top is golden. If desired, sprinkle with additional tomato and cilantro.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Puebla Shrimp Rellenos Casserole)
- Per serving:
- 449 kcal cal.,
- 30 g fat
- (17 g sat. fat,
- 3 g polyunsaturated fat,
- 8 g monounsatured fat),
- 190 mg chol.,
- 742 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 3 g sugar,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet