Puebla Shrimp Rellenos Casserole Puebla Shrimp Rellenos Casserole

By lbgtdep

Makes: 10 servings
Prep: 40 mins
Bake: 35 mins 350°

Ingredients

• 1 1
• pound fresh or frozen peeled, cooked medium shrimp
• 3 3
• tablespoons butter
• 4 4
• large fresh poblano chile peppers, seeded and chopped* (4 cups)
• 1 1
• cup finely chopped onion (1 large)
• 4 4
• cloves garlic, minced
• 1 1
• 8 ounce package cream cheese, cut up
• 1 1
• cup chopped roma tomatoes (3 medium)
• 2 2
• cups shredded Monterey Jack cheese (8 ounces)
• 2 2
• cups shredded cheddar cheese (8 ounces)
• 1 1
• cup all-purpose flour
• 1 1
• teaspoon baking powder
• 1 1
• teaspoon baking soda
• 1/2 1/2
• teaspoon salt
• 1 1
• egg, lightly beaten
• 1 1
• cup milk
• 2 2
• tablespoons vegetable oil
• Chopped roma tomato (optional)
• Snipped fresh cilantro (optional)

Preparation

Step 1

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.