• BH&G 3262

    From Dave Drum@1:3634/12 to All on Fri Jul 9 05:09:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Puebla Shrimp Rellenos Casserole
    Categories: Seafood, Chilies, Cheese, Vegetables, Dairy
    Yield: 10 Servings

    1 lb Peeled, cooked medium
    - shrimp
    3 tb Butter
    4 lg Fresh poblano chilies;
    - seeded, chopped
    1 c Fine chopped onion
    4 cl Garlic; minced
    8 oz Pkg cream cheese; cut up
    1 c Chopped roma tomatoes
    2 c Shredded Monterey Jack
    - cheese
    2 c Shredded cheddar cheese
    1 c All-purpose flour
    1 ts Baking powder
    1 ts Baking soda
    1/2 ts Salt
    1 lg Egg; lightly beaten
    1 c Milk
    2 tb Oil
    Chopped roma tomato (opt)
    Snipped fresh cilantro
    - (opt)

    Thaw shrimp, if frozen. Set oven @ 350ºF/175ºC.

    Grease a 3 quart rectangular baking dish; set aside. In a
    large skillet heat butter over medium heat until melted.
    Add poblano peppers, onion, and garlic; cook about 5
    minutes or until onion is tender, stirring occasionally.
    Add cream cheese, stirring until smooth. Stir in shrimp
    and 1 cup tomatoes. Remove from heat. Gradually add 1 cup
    of the Monterey Jack cheese and 1 cup of the cheddar
    cheese, stirring until cheeses are melted. Transfer
    mixture to the prepared baking dish.

    In a medium bowl stir together flour, baking powder,
    baking soda, and salt. In a small bowl combine egg, milk,
    and oil. Add egg mixture to flour mixture, stirring until
    smooth. Pour batter evenly over shrimp mixture. Sprinkle
    with the remaining 1 cup Monterey Jack cheese and the
    remaining 1 cup cheddar cheese.

    Bake, uncovered, for 35 to 40 minutes or until center is
    set and top is golden. If desired, sprinkle with
    additional tomato and cilantro.

    Makes: 10 servings

    Better Homes & Gardens | August 2015

    MM Format by Dave Drum - 25 August 2015

    Uncle Dirty Dave's Archives

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