Lent is a solemn religious observance in the liturgical calendar of many Christian denominations that begins on Ash Wednesday and covers a period of approximately six weeks before Easter Sunday where people choose to abstain from certain activities or luxuries, most commonly being meat.
I wanted to share one recipe that we really enjoy for dinner, during Lent, or any time during the year. It’s not difficult, but it is delicious!
I’ve decided to share my Tequila Citrus Shrimp Chile Rellenos recipe with you! I was able to find everything I needed at my local Walmart Store (except Tequila)! This recipe costs approximately $10 to make.
Prep time: 15 mins Cook Time 30 mins
Ingredients:
4 Poblano Chiles, roasted and peeled
12 oz Medium Shrimp, peeled, deveined, tails off
1 Tomatillo
2 Roma Tomatoes (or can petite diced tomatoes)
1/4 cup Tequila
1/2 cup Orange Juice
Tbsp Lime Juice
1 clove garlic, finely chopped
1.5 Tbsp all-purpose flour
1/2 cup sour cream
3/4 cup 2% milk
3/4 cup Mexican Blend Cheese
1/2 cup Queso Fresco, crumbled (Hispanic Fresh Section)
1-2 Tbsp Ancho Chile Seasoning
How to make it:
Roasting Peppers:
Place Oven Rack in center of the oven. Turn on the broiler to HIGH.
Place washed poblano peppers on a baking sheet and put in oven.
Roast until peppers are blackened all around. Turning as needed.
Remove from oven and allow to cool.
Peel blackened skin from chiles, careful to keep stems intact.
Use a small, sharp knife to cut chiles open along one side to remove seeds.
Set aside to fill later.
Shrimp:
In a shallow dish, toss shrimp, orange juice, tequila, lime juice, ancho chile seasoning and garlic to coat. Let stand 15 minutes to marinade, stirring to coat.
Cut tomatoes, and tomatillos into slices and quarter slices. Cook in non-stick pan until softened.
Pour shrimp and marinade into the non-stick pan and cook thoroughly. Drain marinade and set aside.
Cheese Sauce:
In a non-stick pan, sprinkle flour, and Ancho Chile seasoning. Add Sour Cream and stir in milk with a whisk.
Cook 1 minute, stirring constantly.
Remove from heat, let stand 2 minutes.
Add Mexican Blend Cheese and stir until smooth.
Fill Peppers:
Spoon Shrimp mixture into poblano peppers until full.
Drizzle Cheese Sauce over each stuffed chile.
Garnish with crumbled Queso Fresco, and two lime wedges.
This meal serves 2, or use as a side and serve 4
Hope you enjoy this as much as we do! I would love to know if you try it! Leave me a comment below!
