Puebla Shrimp Rellenos Casserole

Puebla Shrimp Rellenos Casserole

10 servings


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


  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.
  2. 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.
  3. Bake, uncovered, for 35 to 40 minutes or until center is set and top is golden. If desired, sprinkle with additional tomato and cilantro.