Shrimp and cheese chiles rellenos grilled in corn husks
Rick Bayless · ♥ 953 likes · 33.7K views · 25 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Anaheim chilies
Grill the Anaheim chilies, turning, until blackened and blistered all over.
- red onion
- oil
Grill a sliced red onion alongside, brushed with a little oil, until browned and soft.
Rub off the blackened chili skins, cut a slit in the side, dislodge the seeds with a finger and rinse quickly.
- grated jack cheese
- cooked shrimp
- Mexican oregano
- salt
- fresh ground black pepper
Combine grated jack cheese with cooked shrimp; season with crumbled Mexican oregano, a little salt and black pepper and mix by hand.
Chop the grilled onion into about quarter-inch pieces and mix into the filling; stuff a portion into each chili.
- corn husks
Soak the corn husks in water 30 to 40 minutes until pliable.
Lay two stuffed chilies in a husk, bring it up to cover, wrap a second husk the opposite way, and tie with strips torn from a long husk.
Grill the packages, turning, about ten minutes, moving them from the hot part to a cooler spot so the cheese melts slowly.