Recipe: Healthy Shrimp Chile Relleno

Hello. My favorite, and most requested, family recipe are my shrimp chile rellenos. My parents love them and I came up with the idea back in high school, 15 years ago, as I was looking for ways to incorporate my favorite food in more recipes. Seafood is a delicacy in our household, growing up. I DO NOT SHARE MY SHRIMP! Ask my hubby and best friend. My brother and I have fought for them, many times. Does this go against my healthy clean eating habits? YES! Shrimp are. . .ummm, let’s just say scavengers of the sea, but we all have our weaknesses and mine are seafood and chocolate. Ewww, I know, I shouldn’t place that in the same sentence.

Once again, filming with kids is extremely difficult!! Yes, I look silly and mess up. After so many takes, uugghh, who wouldn’t. Hope you like this recipe.  Don’t knock it till you try it!

FYI: You can omit the shrimp and substitute it with ground turkey, ground chicken or ground beef or just veggies or just cheese if you prefer.

Boil 3, not 2 like I say on the video, tomatoes.


3 boiled tomatoes 1/2 onion 3 cloves of garlic Small little bit of cilantro, for flavor.

3 pinches of raw salt, unrefined.

Add 1 little ladle of water from the pot you boiled your tomatoes in.

Blend away.

Add your blended sauce to a pot. (Preferably a stainless steel or cast iron pot, as teflon or non-stick has been stated can be bad for your health and changes the flavor in the food.)

Main dish:

Char, I should say, 4 pasilla chiles, or more for more people. 1 per person.

Once charred, place in plastic bag, close the bag by tying a knot and let them steam for 10 minutes.

Open the bag, take out the chile’s and peel the skin off.

Slit the chile and remove the seeds.


Stuff chile with cheese at bottom, just enough to cover, any kind will do, I used mexican blend.

Insert shrimp, about 3 for medium-sized or 1/4 for tiny shrimp.

Insert/ layer in 1 small broccoli stem and 1 of cauliflower stem.

Insert several slices of mushrooms, 1 whole mushroom per chile.

Top off with cheese.

Place in pot submerged in sauce.

Follow the same steps for all your chiles placing them side to side.

Simmer on low and covered for 20 minutes.

Top off with sour cream, avocado slices and pair with mashed (or whole) beans –not fried– and red rice.

I make a cilantro sauce with it.

Cilantro Sauce:

In the blender or food processor add:

A hand full of cilantro, about 1/2 a cup.

8 oz of sour cream a pinch of salt 1/4 cup of water


I add a serrano chile here (for hubby and myself).

Serve over your chile! Sooo delicious

! Chile Relleno

Let me know what you think. . .don't be shy.

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