SOL Cocina’s “Stealth Health” Grilled Chile Rellenos with Arroz Verde (Cialntro Rice), Garlic Shrimp and Salsa Diabla from Executive Chef Deborah Schneider of SOL Mexican Cocina Newport Beach CA & Scottsdale AZ
Most Americans think the typical breaded, fried chile relleno, smothered in cheese and red sauce, is an authentic Mexican dish. Not so: Mexican cooks are forever stuffing chiles of all sizes with a fantastic assortment of fillings, but the chiles are often pan-roasted or grilled, as in this simple, satisfying and infinitely adaptable grilled chile relleno, which is served with a fresh tomato sauce with a spicy, smoky chipotle kick. If spicy heat is not your thing, substitute large California (Anaheim) chiles for poblanos, and leave out the jalapenos and chipotles in the rice and salsa recipes. It will still be delicious. Makes 4 stuffed chiles.
Grilled Chile Rellenos
- 4 large poblano chiles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 large cloves of fresh garlic, peeled & finely minced
- 8 ounces medium shrimp, peeled and deveined (about 24 pieces)
- 1/2 teaspoon kosher salt
- 1 roma tomato, cut into small dice
- 2 tablespoons minced cilantro (about 3 sprigs)
- 2/3 cup shredded Oaxaca, menonito or jack cheese
- 2 tablespoons grated cotixa cheese
Grilled Chile Rellenos Directions:
- Make the Arroz Verde and Salsa Diabla. (Note: These recipes may be made a day or two in advance and refrigerated. Reheat the sauce just before serving; the rice can be used cold.)
- Set the chiles poblano on a preheated gas grill, or directly in a gas burner flame, turning with tongs until the skin is evenly charred and blistered. Wrap in paper towels or a paper bag until cooled. Carefully rub off the charred skin. Make a cut several inches long up one side and with a small spoon, carefully remove as many of the seeds as possible. Set aside.
- Heat a small sauté pan over medium heat. Add the olive oil and butter. When the butter is melted, add the garlic, shrimp, salt and diced tomatoes, and cook and stir until the shrimp are firm and pink. Set aside to cool, then stir in the cilantro.
- Fill each chile firmly with Arroz Verde until the chile looks plump – about 1/2 cup or more for a large chile. Open the cut side and sprinkle the exposed rice evenly with 2 tablespoons of the oaxacan cheese. Lay 6 shrimp overlapping on the rice, making sure that a bit of tomato appears on top. Scatter one quarter of the cotixa cheese over the shrimp. Repeat with the remaining chiles and spoon what’s left in the shrimp pan over the shrimp. (May be made ahead to this point and refrigerated.)
- Preheat oven to 350 degrees. Place the chiles in a lightly oiled, shallow casserole just large enough to hold them with a small amount of space between them. Cover with aluminum foil and bake at 350 degrees for 20 minutes, or until a probe thermometer reads 150 degrees. Uncover, plate and serve very hot, with the hot Salsa Diabla.
This rice’s emerald-green color comes from a puree of highly nutritious chiles and herbs. Toasting the rice and chiles together concentrates the flavors. Makes about 3 cups- can be doubled.
Arroz Verde Directions:
- ½ cup (packed) cilantro leaves, about half a small bunch
- 1 poblano chile, charred, seeded and skinned (see page 000)
- ½ jalapeno, stemmed
- 1 large clove garlic, peeled
- ¼ white onion
- 1 teaspoon salt
- 2 cups water (divided use)
- 1 tablespoon vegetable oil
- 1 cup white or brown rice
- To serve: 1 tablespoon chopped fresh cilantro
Arroz Verde Directions:
- In a blender, puree the cilantro, poblano, jalapeno, garlic and onion with the salt and ¼ cup of water. Pulse and scrape down the sides frequently to achieve a very smooth, bright green puree.
- In a saucepan with lid, heat the oil over medium heat. Add the rice and cook and stir for 5 minutes, or until the rice has absorbed the oil and is tinged with gold.
- Add the cilantro puree to the rice and cook and stir for 1 minute, or until the puree has thickened and become aromatic. Add the remaining water, stir once to settle and bring to a gentle boil. Cover and turn heat to low. Cook 15-20 minutes (twice as long for brown rice) until all the liquid is absorbed. Do not stir at any time.
- When the rice is dry, turn off the heat and let stand, covered, for 5 minutes. Fluff gently with a fork. Stir the chopped cilantro into the cooked rice.
Make the sauce as spicy as you like by adding more chipotles in adobo, but don’t overdo it – the poblano chiles and the rice are mildly spicy as well.
Makes about 2 1/2 cups – can be doubled
Salsa Diabla Ingredients:
- 4 Roma or pear tomatoes, cored, cut up into large pieces
- 1/2 small white onion, chopped
- 2 garlic cloves, peeled and minced
- 1-2 tablespoons (to taste) chipotles in adobo
- 1 tablespoon olive oil
- 1/4 teaspoon salt (or to taste)
- 3/4 cup water
- 1 ½ cups water
- 2 tablespoons butter (optional)
- 2 tablespoons roughly-chopped cilantro, about 3 sprigs
Salsa Diabla Directions:
- In a blender, puree the tomatoes, onions, garlic and chipotle.
- Set a 1-quart saucepan over medium-high heat.
- Add the olive oil and when hot, pour in the tomatoes and chipotles (it will splatter, so be careful). Cook, stirring, until the tomatoes are thickened and bubbling.
- Add water and salt, reduce heat to medium and bring to a simmer.
- Just before serving: Whisk in butter, add cilantro and TASTE for salt