Shrimp & Crab Chile Relleno
Shrimp & Crab Chile Relleno is a flavorful twist on the traditional Mexican dish. Poblano peppers are filled with a creamy, cheesy seafood stuffing, dipped in airy egg batter, and fried until golden.
It’s the perfect dish to impress guests or treat yourself to a bold, comforting meal.
Why You’ll Love This Recipe
Seafood lovers’ dream: Combines shrimp, crab, cheese, and herbs in every bite.
Bold & creamy: Features vibrant flavors balanced by the smooth richness of Crema Mexicana.
Restaurant-quality at home: Crisp exterior, creamy interior—it’s indulgent and satisfying.
Festive yet easy: Great for dinner parties, holidays, or whenever you’re craving something special.
Key Ingredients
Poblano Chiles: Mildly spicy and perfect for stuffing.
Shrimp & Crab: A tender, flavorful seafood blend.
Queso Fresco: Light, crumbly cheese that melts beautifully into the filling.
Crema Mexicana: Adds creaminess to the filling and makes a delicious topping.
Eggs & Flour: Create a light, crispy batter when fried.
Cilantro, Jalapeño, and Green Onion: Bright, herby aromatics that lift the entire dish.
Kitchen Tools & Timing
Medium mixing bowls
Whisk or hand mixer
Frying pan or skillet
Tongs
Paper towels
Knife and cutting board
Shrimp & Crab Chile Relleno
Ingredients:
1/2 package Cacique® Ranchero Queso Fresco, crumbled
2 Tbsp Cacique® Crema Mexicana, plus more for serving
½ cup white or Mexican rice, plus more for serving
6 oz. shrimp and crab, cooked and diced
¼ cup green onion, chopped
1 small jalapeño, seeded and diced
¼ cup cilantro, chopped
6 Poblano chiles, roasted and peeled
3 eggs, separated
1 cup flour for dredging
Oil for frying
Instructions:
Step 1:
In a medium bowl, combine the crumbled queso fresco, ½ cup cooked rice, diced shrimp and crab, green onions, jalapeño, cilantro, and 2 tablespoons of Crema Mexicana.
Season with salt and pepper to taste, and mix until evenly blended.
Step 2:
Carefully slice a small opening along the side of each roasted and peeled poblano chile.
Gently stuff each pepper with 2–3 spoonfuls of the seafood mixture.
Step 3:
In a mixing bowl, beat the egg whites until soft peaks form.
Add the yolks and continue to beat until the mixture is thick and fluffy.
Holding each stuffed chile by the stem, lightly coat it in flour, then dip it fully into the egg batter, ensuring even coverage.
Step 4:
Heat oil in a skillet over medium-high heat.
Fry the chiles until golden and crisp, turning carefully to avoid tearing.
Remove and drain on paper towels.
Serve hot with extra rice on the side and a drizzle of Crema Mexicana over the top.
Garnish with extra cilantro if desired.
Recipe Swaps & Variations
Seafood Swap: Use only shrimp or only crab depending on preference or availability.
Cheese Options: Replace queso fresco with Monterey Jack, Cotija, or shredded mozzarella.
Spicy Version: Leave jalapeño seeds in or add hot sauce to the filling.
Baked Version: Instead of frying, bake at 375°F for 20–25 minutes until golden.
Vegetarian Twist: Use sautéed mushrooms, corn, and black beans in place of seafood.
Food & Drink Pairings
Food: Serve with Mexican rice, refried beans, or corn salad.
Drinks: Pairs perfectly with a light Mexican lager, a citrusy white wine (like Sauvignon Blanc), or a hibiscus agua fresca.
Recipe Notes – Shrimp & Crab Chile Relleno
Roast Poblanos Thoroughly: Char the skins completely over an open flame or under the broiler, then cover and steam (in a bowl with plastic wrap or a sealed bag) for 10 minutes. This makes peeling much easier and helps the chiles stay intact.
Handle with Care: Poblanos can become fragile after roasting. When peeling and stuffing, go slowly to prevent tearing—especially near the stem.
Don’t Overfill: Aim for 2–3 tablespoons of filling per chile. Overstuffing can cause splitting and difficulty during frying.
Flour Helps Batter Stick: Lightly dredging the chiles in flour before dipping them in egg batter ensures better adhesion and crispier results.
Oil Temperature Matters: Keep frying oil between 350–365°F. If it’s too cool, the batter will absorb excess oil; too hot, and it will brown before the inside is warm.
Beat Egg Whites Until Soft Peaks: Beating to soft peaks gives the batter volume and structure, which helps create that signature puffed coating.
Drain After Frying: Always rest freshly fried chiles on paper towels or a wire rack to remove excess oil and keep the crust crispy.
Use Pre-Cooked Seafood: To avoid excess moisture in the filling, make sure shrimp and crab are fully cooked and diced before mixing into the stuffing.
Adjust Heat Level: Jalapeños add a mild kick. If you prefer spicier rellenos, leave some seeds in or add a pinch of cayenne to the filling.
Finish with Fresh Toppings: A drizzle of Crema Mexicana, chopped cilantro, and a squeeze of lime enhance freshness and balance the rich flavors.
How to Store Leftovers
Refrigerate: Store cooled rellenos in an airtight container for up to 3 days.
Reheat: Warm in an oven at 350°F for 10–12 minutes to maintain crispiness.
Freezer: Freeze (unfried) stuffed peppers in a single layer, then transfer to a bag. Thaw and fry or bake when ready.
Frequently Asked Questions:
Are poblano chiles very spicy?
No—they’re mild and slightly smoky. Perfect for stuffing and roasting without overwhelming heat.
Can I use canned crab or shrimp?
Yes, just make sure to drain well and pat dry to avoid excess moisture in the filling.
What’s the texture of the batter like?
Light and airy! Beating the egg whites separately helps it puff and form a golden crust.
Can I prep this ahead of time?
Yes. You can stuff the peppers and refrigerate them, then dredge and fry just before serving.
Is this dish gluten-free?
Not as written due to the flour. To make it gluten-free, use a gluten-free flour for dredging.
How do I roast and peel poblano chiles?
Char them over a gas flame or under the broiler until blackened, then place in a covered bowl to steam. Peel the skin once cool.
Why separate egg whites and yolks?
Beating whites alone first ensures a fluffy, stable batter. Adding yolks later keeps it rich and cohesive.
Can I use a different cheese?
Absolutely—use any mild, melty cheese like Monterey Jack or shredded mozzarella if queso fresco isn’t available.
How do I prevent chiles from tearing?
Roast gently, peel carefully, and use a small spoon to fill without overstuffing.
How do I know when the oil is hot enough?
Drop a pinch of batter into the oil—it should sizzle immediately. Aim for 350–365°F for frying.