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Scallops Chiles Rellenos

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Scallops Chiles Rellenos
2013-03-09 Other
5 1

Using fresh bay scallops adds a twist to traditional Chiles Rellenos. This dish has all the Tex-Mex seasonings and plenty of pepper-jack cheese to satisfy that urge for great Mexican food.

  • Servings: 4-6
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 65 minutes


6-8 Poblanos, roasted and peeled
2 Tbsp Canola Oil
1 cup Diced Onion
2 Garlic Cloves, minced
2 Large Tomatoes, chopped
1 Tbsp Fresh Oregano, minced
2 cups Frozen Corn, thawed
1 lbs Small Bay Scallops
3 cups Shredded Pepper-jack Cheese, divided
Coarse Salt & Pepper
2 Tbsp Butter
2 Tbsp Flour
1½ cups Milk
½ cup Parmesan
Serve With Fresh Pico De Gallo & Sour Cream


To roast peppers, place under broiler. Cook, turning, until well charred, being careful not to overcook the meat of the pepper. Seal peppers in a plastic bag and let rest for 10-15 minutes. Then remove blackened skins with fingers or a paring knife. Cut a lengthwise slit in the side of each poblano and carefully remove and discard seeds. Set aside.

In large skillet, sauté onion in oil until soft. Add garlic and cook 30 seconds longer. Stir in tomatoes and oregano and bring to boil. Reduce heat and simmer 15 minutes. Add corn, scallops and 2 cups cheese. Remove from heat and season with salt and pepper. Preheat oven to 350 degrees. Stuff chilies with scallop mixture and arrange in a single layer in a 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 cup of cheese and remove from heat. Season with salt and pepper. Pour sauce over poblanos and sprinkle with parmesan cheese. Bake 20 minutes or until lightly browned. Serve with fresh pico de gallo and sour cream.

Helpful Tips:

Minced jalapeños can be added for a little extra heat.