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Killer Baja chilli rellenos mariscos (Roasted poblano chillies stuffed with seafood and rice)

  • Preparation Time40 mins
  • Cooking Time65 mins
  • Serves6
  • DifficultyMedium
6 large, fresh poblano chillies (sometimes called pasilla chillies)
2 tbsp vegetable oil
50g chopped onion
100g long-grain white rice
1/2 tsp whole cumin seeds
240ml tinned chicken broth
1 tsp salt
1/2 tsp black pepper
30g butter
110g fresh medium prawns, shelled and deveined, tails removed
110g fresh scallops (if using large sea scallops, quarter them)
1) Grill or roast the chillies over a flame until the skins blister, then wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open the pepper on 1 side. Remove the seeds but do not remove stems. Arrange the prepared chillies in a lightly oiled 20cm by 30cm glass nonstick baking dish.

2) Heat the oil in a 20cm frying pan until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds and toast in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine.

3) Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.

4) While the rice is cooking, melt the butter in a medium frying pan over a medium-high heat. When the butter starts to foam, add the prawns and the scallops and stir or toss to coat them with the butter.

5) Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the frying pan from the heat and add the lime juice. Toss to coat and then set aside to cool.

6) Preheat the oven to 180C/Gas mark 4. After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the prawns and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped coriander.

7) Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chillies with the Monterey Jack cheese.

8) Bake for about 20 minutes, or until the chillies are heated through and the cheese on top is melted. Garnish with coriander sprigs.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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