Recipes and Cooking Puebla Shrimp Rellenos Casserole 3.8 (21) 2 Reviews Shrimp recipes CAN be hearty, cheesy, and family-friendly! This Mexican casserole recipe is proof. For extra color and a hint of freshness, garnish the shrimp casserole with chopped tomatoes and fresh cilantro. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 14, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Bake Time: 35 mins Total Time: 1 hrs 15 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen peeled, cooked medium shrimp 3 tablespoon butter 4 large fresh poblano chile peppers, seeded and chopped* (4 cups) 1 cup finely chopped onion (1 large) 4 cloves garlic, minced 1 8 ounce package cream cheese, cut up 1 cup chopped roma tomatoes (3 medium) 2 cup shredded Monterey Jack cheese (8 ounces) 2 cup shredded cheddar cheese (8 ounces) 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 egg, lightly beaten 1 cup milk 2 tablespoon vegetable oil Chopped roma tomato (optional) Snipped fresh cilantro (optional) Directions Thaw shrimp, if frozen. Preheat oven to 350°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. *Tip: 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. Rate it Print Nutrition Facts (per serving) 449 Calories 30g Fat 18g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 449 % Daily Value * Total Fat 30g 38% Saturated Fat 17g 85% Cholesterol 190mg 63% Sodium 742mg 32% Total Carbohydrate 18g 7% Total Sugars 3g Protein 26g Vitamin C 1.2mg 6% Calcium 434.2mg 33% Iron 3.8mg 21% Potassium 387mg 8% Folate, total 52.4mcg Vitamin B-12 1.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.