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Crab and shrimp chile relleno

Served with a tasty chipotle sauce

Delicious battered chile relleno with a creamy shrimp and crab filling

Total Time: 45 minutes
Serves 4


1/2 Package - Queso Quesadilla® Shredded Cheese (140g/5oz)
1/2 Cup - cooked white rice
1 Cup - cooked shrimp, roughly chopped
1 Cup cooked crabmeat
1/4 Cup finely chopped scallions
1 Piece finely chopped jalapeño chile
1/4 Cup finely chopped cilantro
2 tablespoons of sour cream
4 Pieces of roasted, skinned, seeded and deveined Poblano chiles
2 Pieces, seperated egg whites from yolks Huevos Gonzalez
Flour for dredging
Vegetable oil for frying
1 Cup of sour cream for the sauce
2 tablespoons of chipotle in adobo sauce, pured, for the sauce
Fresh cilantro for garnish


To get lighter and more stable whipped egg whites, you can add a pinch of cream of tartar.
Serve the chile with chipotle sauce and chopped cilantro To get lighter and more stable whipped egg whites, you can add a pinch of cream of tartar.

Easy Directions

1. In a bowl, mix the Queso Quesadilla® Shredded Cheese with the white rice, shrimp, crabmeat, scallion, jalapeño, cilantro, sour cream, and season with salt and pepper.

2. Stuff poblano chiles with the seafood mixture above, and close, if necessary, use toothpicks, remember to remove them before serving. Reserve.

3. Whip the Huevos González® egg whites until doubled in volume and firm peaks are formed when lifting the whisk. Lightly mix in egg yolks until thoroughly incorporated.

4. To cover the chiles, dredge them in flour, shaking off the excess. Cover generously with the egg mixture.

5. Warm the oil in a deep pan and fry chiles until lightly browned all over. Drain on absorbent paper.

6. In a bowl, mix sour cream with pureed chipotle. Serve the chiles with sauce and decorate with cilantro.