RO*TEL Across America Recipe Contest - Phyllo Wrapped Shrimp Chile Rellenos

Phyllo Wrapped Shrimp Chile Rellenos

by Carolyn from WA

Lightened up version of a Mexican classic.

AVERAGE RATING

Category

Main Dish

Prep Time

45 minutes

Servings

4

Recipe Ingredients

PHYLLO WRAPPED SHRIMP CHILES RELLENOS

8 fresh Anaheim chiles
24 raw shrimp (16-21 per lb), shells and tails removed
1 medium sweet onion, diced
1 can Ro*Tel Mexican tomatoes (lime and cilantro)
½ cup canned yellow corn, drained
1 jalapeno pepper seeded and chopped
½ teaspoon dried oregano
½ teaspoon ground cumin
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces pepper jack cheese, shredded
16 sheets of commercial frozen phyllo dough, thawed
Butter flavored cooking spray
1 cup of your favorite salsa
½ cup sour cream
3 diced green onions, for garnish

Directions

Turn your oven broiler onto high. Place chiles on a foil lined baking sheet under the broiler. (I put them on the top rack, but ovens vary so you may have to experiment a little bit.) Keep an eye on the chiles, the object is to char the skin, but not burn the flesh. Using tongs, turn the chiles as necessary to get them evenly charred. It usually only takes about 5 minutes total. Once they are done, remove them from the broiler and place them into a bowl. Cover tightly with plastic wrap and allow them to steam. As soon as they have cooled a bit, the skins will slip right off. Once the skins are removed, make a lengthwise slit down each chile, being careful not to cut thru both sides. Remove and discard the seeds and stems then set the chiles aside.
In a large mixing bowl combine the onion, Ro*Tel tomatoes, corn, jalapeno, oregano, cumin, garlic, salt, and pepper. Toss gently to evenly mix up the ingredients.
Place one sheet of phyllo on a flat surface. Coat lightly with cooking spray. Top with another sheet of phyllo and spray it also. Place one chile on the phyllo, parallel with the shorter edge, about 2 inches from the end. The phyllo should extend evenly beyond the top and bottom of the chile by about 1 ½ inches or so.
Stuff the chile with 3 shrimp and 3-4 tablespoons of the tomato mixture. Top with an equal amount of shredded cheese. The amount of filling will vary on the actual size of the chiles that you used, but just make sure that they are fairly well stuffed. Fold the top and bottom edges over the chile, then roll up the phyllo, like an egg roll. When you get to the last inch or so, give it a little squirt of the cooking spray and it will seal it perfectly. Repeat with the rest of the chiles. Place the chiles seam side down on an ungreased baking sheet. Lightly coat each roll with cooking spray.
Bake on the center rack of a preheated 350 degree oven for about 15 minutes or until crispy and golden brown.
Place 2 chiles on each serving plate. Top with salsa and sour cream. Sprinkle on green onions to garnish.
Yield: 4 servings.