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Creamy Shrimp & Chorizo Chiles Rellenos

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Total Time

6 servings

We're fans of all kinds of chiles rellenos recipes. But to be honest, we really do prefer the ones that call for chorizo and shrimp!

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What You Need

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Make It

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  • Crumble chorizo into large skillet; cook on medium heat 5 min. or until done, stirring occasionally. Remove from skillet; drain.
  • Whisk cream cheese spread and water until blended. Cook shrimp, onions and garlic in same skillet on medium-high heat 2 min., stirring frequently. Add chorizo and rice; cook and stir 1 min. or until shrimp are done. Add cream cheese mixture; cook and stir 1 min.
  • Stuff chiles with shrimp mixture; place, filled sides up, in single layer in microwaveable dish. Top with cheese; microwave on HIGH 3 min. or until melted.

Special Equipment Needed

Food Facts

For easier roasting and stuffing, purchase chiles that are uniform in shape and size.

How to Roast, Peel and Seed Poblano Chiles

Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the flesh. Make vertical cut in each chile; remove small cluster of seeds attached to the base.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 270
Total fat 12g
Saturated fat 6g
Cholesterol 175mg
Sodium 1020mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 2g
Protein 23g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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