Cooking is about experimenting and trying out new ingredients, flavors, concepts and much more. Have you noticed that many of us eat certain foods often however we never make them ourselves? This is more or less the case with the chiles gueros. I’ve made them once following Chef Marcela Valladolid’s recipe “Shrimp Stuffed Chiles” it’s delicious! On this particular evening I was craving the fried shrimp stuffed chiles we had with our friends while visiting Yuma. Not wanting to get into deep frying I crafted my own version of shrimp stuffed chiles. The result was a delicious bite of flavorful cheesy goodness!
- 6 chiles gueros
- ½ lb. large shrimp, peeled and deveined
- 1 garlic clove, chopped
- ¼ cup onion, chopped
- ¼ cup of salsa casera (I used ½ of a small can of Herdez brand)
- Salt & pepper to taste
- Extra virgin olive oil
- ½ Tbsp. garlic powder
- Monterrey jack cheese, cut into ¼-½” thick pieces
- ½ jalapeno (optional)
- Lime wedges (optional)
Add a tablespoon of olive oil in a cast iron skillet (or heavy skillet of your choice) and set to medium-high heat. Add the chiles and fry, turning frequently, until golden brown on all sides. Transfer to paper towels to drain and set aside. This process takes roughly 6-8 minutes depending on the size of your chiles.
In a separate pan over medium heat, add another tablespoon or so of the olive oil and bring. If using the jalapeño toss it in seed side down, the spiciness will infuse the oil and add another layer of flavor. Add the chopped onions and sauté until translucent. Add the garlic, salt and pepper and sauté. Add the shrimp, salsa casera, and garlic powder; cook until pink and cooked through. Taste your sauce and determine if you need more salt and pepper. This step takes about 8 minutes.
Cut a lengthwise slit in each chile as well as two small slits across the top, to make a “T” and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs). Add a slice of cheese and add the shrimp filling into each chile.
Place your stuffed chiles in a baking dish or pan and roast on 375 for 8-10 minutes. When they’re done sprinkle with lime and enjoy!
Chef Marcela’s recipe http://www.foodnetwork.com/recipes/marcela-valladolid/shrimp-stuffed-chiles-recipe.html