4 - 6
How to cook Mexican Scallop Chile Rellenos
- 1 pound bay scallops
- 8 poblanos, roasted and peeled
- 2 tablespoons oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tomatoes, peeled, seeded, and chopped
- 1 tablespoon chopped fresh oregano
- 2 cups fresh corn kernels
- 2 cups shredded jack or panela cheese
- Coarse salt and freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/3 cup grated Parmesan cheese
- Cut slit in side of each poblano and carefully remove seeds. Set aside.
- In large skillet, heat oil. Add onion and cook, stirring frequently, until soft. Add garlic and cook 30 seconds longer. Stir in tomatoes and oregano and bring to boil. Reduce heat and simmer 15 minutes. Stir in corn, scallops, and 1-1/2 cups cheese. Remove from heat and season to taste with salt and pepper.
- Preheat oven to 350°F (180°C). Stuff chiles with scallop mixture and arrange in single layer in baking dish.
- In saucepan, melt butter. Add flour and cook and stir 30 seconds. Gradually stir in milk until smooth. Bring to boil. Stir in remaining 1/2 cup cheese and cook just until melted.
- Season to taste with salt and pepper. Pour sauce over poblanos and sprinkle with Parmesan. Bake 20 minutes or until lightly browned on top.
The chile relleno, literally "stuffed chile", is a dish of Mexican cuisine that originated in the city of Puebla.
The poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried it is called an ancho chile.
This recipe for Mexican Scallop Chile Rellenos serves/makes: 4 - 6
The Mexican Scallop Chile Rellenos recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Baked