Grilled chili rellenos with shrimp/low fat

4 Servings

Ingredients

Quantity Ingredient
Tomato salsa:
1 large Tomato -- coarse chop
¼ cup Onions -- chopped
1½ tablespoon Jalapenos -- * see note
1 tablespoon Cilantro -- chopped
1 tablespoon White wine vinegar
1 Garlic clove -- minced
Rellenos:
8 Chilies -- * see note
1 pounds Shrimp -- cooked/small
¼ cup Green onions -- thin slice
Sour cream

Directions

Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or canned, seeded and finely chopped. Or use drained, seeded chipotle chiles in adobo sauce. * Use 8-12 large fresh mild green chiles such as Anaheim--6 or so inches long. or 8-12 fresh poblano chiles--3 to 5 inches long. Salsa: in a bowl stir together the ingredients and refrigerate for at least 2 hours or overnight.

Using a barbecue with a lid, place chiles on lightly greased grill 4-6 inches above a solid bed of hot coals. Cook, uncovered, without turning, until chiles are blistered and slightly charred on one side. (2 or 3 minutes) Remove and peel off any blistered skin that will come off easily.

Slit each chili lengthwise down cooked side. Scrape out seeds but leave chiles whole. In a bowl, mix shrimp and onions; fill chiles with this mixture. Place chilies, slit side up, on grill 4-6 inches above a solid bed of coals. Cover barbecue and adjust vents as needed to maintain an even heat. Cook until shrimp mixture is hot to the touch (5-7 minutes). Serve chilies with salsa and sour cream. 4 main dish servings. Recipe from The Sunset All-Time Favorite Recipes book.

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From: Date: File

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