Chile Relleno Rustico is a great Tex-Mex meal if you are looking for bold flavors in a dish. It’s made with shrimp, walnuts, cream sauce, and cheese stuffed in a poblano pepper.

Creating recipes really does run through our family. I love going to my sister’s house to see what new things she has created for her family. We spent some time at her house outside of Austin for the 4th of July. While we were there we got to relax and spend some time by the pool. Well that was until our Little O came down with hand, foot and mouth disease. Now if you have ever known a loved one to get this you can understand when I say it is BRUTAL. She has had an ear infection, viral infection and this disease is by far worse than those. She broke out with a skin rash all over legs and then got blisters and sores EVERYWHERE. Over a week later and we still have to keep her home from daycare to keep it from spreading in the classroom. Fun stuff working from home with a sick clingy baby who wants the computer every time you have it turned on.

Now back to this recipe. My sister decided to recreate this dish from a restaurant that served something similar on the menu. I won’t lie she kept naming things that she thought would go good in this recipe and I kept saying, “No.” One of those items was pumpkins seeds, so if you want to add those to this dish and report back to let me know how it turned out. If you aren’t a huge fan of shrimp you can always substitute it with chicken or pork. In my opinion this chile relleno rustico was absolutely perfect in every way.

ENJOY ~ Meagan

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Chile Relleno Rustico

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 20 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 6 whole poblano peppers
• 3 slices baked bacon, chopped
• 2 cups slightly cooked shrimp
• 1 cup Amy’s Cilantro Cream Sauce
• 1 Tbsp garlic, minced
• 3 small tomatoes, diced
• 1/4 cup red onion, diced
• 1/4 cup golden raisins
• 1/4 cup walnuts, chopped
• 3 cups colby and monterey jack cheese blend, shredded
• 1 cup chicken broth
• salt and pepper to taste

Instructions

Preheat oven to 375 degrees. Slice the peppers into a “T” formation with the top of the T close to stem. Slice down the center keeping the underside of the pepper intact. Remove the seeds. In bowl stir together the shrimp, garlic, tomatoes, red onion, raisins, walnuts, cilantro dressing, 1 cup of cheese and bacon. Season with salt and pepper. Stuff the peppers and add them to a large casserole dish. Pour the chicken broth around the peppers. Cook for 45 minutes. Remove and top with the rest of the cheese and cook for an additional 5 minutes.

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