Mario Parra/Tough House Cuisine's Stuffed and Wrapped Seafood Chile Relleno

Mario Parra/Tough House Cuisine's Stuffed and Wrapped Seafood Chile Relleno
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 474.4
  • Total Fat: 25.4 g
  • Cholesterol: 179.0 mg
  • Sodium: 2,301.7 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 42.2 g



Introduction

Poblano peppers stuffed with cheese, shrimp, and fish chunks mixed with boudin and wrapped with a bacon weave. Poblano peppers stuffed with cheese, shrimp, and fish chunks mixed with boudin and wrapped with a bacon weave.
Number of Servings: 4

Ingredients

    # *Poblano Pepper, Raw (1 Pepper), 4 serving
    # Shrimp, raw, 12 medium
    # *FISH - Mahi Mahi, 4 oz
    # *holmes smokehouse cajun style boudin, 8 oz)
    # Sargento Reduced Fat Mexican Cheese (1/4 cup), 4 serving
    # "Butterball" Turkey Bacon (1 slice), 32 serving
    # Salt, 1 tsp
    # Pepper, red or cayenne, 1 tbsp
    # Pepper, black, 1 tsp
    # Olive Oil, 1 tbsp

Directions

Empty four poblano peppers by cutting around stem as one would do a jack-o-lantern and put aside. In a mixing bowl, break up boudin and discard "link" skin, crumble "Vaquita" brand cheese, wash hands and mix ingredients together like kneading dough and add spices. Wash 12 pieces of shrimp and chop fish into 2" chunks. Start the stuffing of the peppers with a shrimp, stuff some mix, add fish chunk, more stuffing then another shrimp, a little stuffing, fish chunk until you get to third shrimp,(three shrimp/pepper),then place stem back on for a top and use tooth-picks if needed to keep it from falling off and to hold stuffing in while cooking, repeat for each pepper. Weave bacon together and wrap each pepper or weave bacon onto pepper, (which ever is easiest for you, be artistic, use tooth-picks if needed). Grill on high heat to make bacon crispy to reduce fat.

Number of Servings: 4

Recipe submitted by SparkPeople user HCC_BIOL1322.