Chili Relleno Shrimp Casserole is an easy-to-make dish that combines green chilis, mashed potatoes, and succulent shrimp. Whether served as a main course for a Good Friday gathering or enjoyed as a comforting weeknight meal, it’s sure to become a favorite in any household.
I started making Quick Chili Rellenos one day when I had leftover mashed potatoes, a couple of poblano peppers, some enchilada sauce, and cheese. I was surprised at how good it came out, and then I thought maybe I could expand on it. This is the dish that came out of that experimentation.
Quick Chili Rellenos – The Month of Mexican
Chili Rellenos
Originating in Mexico, chili relleno is a dish deeply rooted in culinary history. Traditionally, it consists of roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried to golden perfection. The peppers’ smoky heat and cheese’s creamy richness balance each other, delighting palates for generations.
I try very hard to avoid fried foods. They are usually unhealthy, oil often leaves a film on appliances, and disposal is a PITA. That’s why I bake my chili rellenos.
However, the beauty of culinary evolution lies in its willingness to embrace new ideas and ingredients. The classic concept of chili relleno undergoes transformation, incorporating the delicate flavor of shrimp and the comforting texture of mashed potatoes.
Poblano Chilis
If you are shopping for poblano peppers, you will probably see them mislabeled as pasilla peppers. Pasilla peppers are, in fact, the dried form of the chilaca chili pepper. Poblano peppers are very similar to green bell peppers, except they have a little heat and a tougher skin.
Cabbage
Cabbage is another traditional Mexican vegetable. It is part of the Cruciferous family and has many health benefits. It acts as a filler and gives a crunchy bite. It does not wilt as easily as lettuce so you will often see it served with fish tacos.
Potatoes: A Gift from the Americas
Potatoes hold a special place in Latin America’s culinary tapestry. Indigenous to the Andean region, potatoes were cultivated by ancient civilizations such as the Incas long before the arrival of Europeans. With hundreds of varieties ranging in color, shape, and taste, potatoes became a staple food that sustained communities for centuries.
Following the Spanish conquest of the Americas, potatoes found their way into kitchens around the world, forever altering global cuisine. From crispy French fries to hearty potato soups, the versatility of this humble tuber knows no bounds.
In Chili Relleno Shrimp Casserole, mashed potatoes serve as the creamy foundation that binds the dish together, providing a comforting contrast to the bold flavors of the green chilis and shrimp.
Perfect for Lenten Season Feasting
As the Lenten season approaches, many individuals seek meatless alternatives that are both satisfying and flavorful. Chili Relleno Shrimp Casserole presents the ideal solution—a hearty dish that is as indulgent as it is wholesome.
With its combination of protein-rich shrimp, wholesome potatoes, and zesty green chilis, this casserole offers a feast for the senses without compromising on tradition or taste. Whether served as a main course for a Good Friday gathering or enjoyed as a comforting weeknight meal, it’s sure to become a favorite in any household.
Substitutions
Although this dish is very mild, if you dislike spiciness, feel free to substitute green bell peppers for the poblano peppers. For the pepper jack cheese, use regular jack cheese instead. You could put tomatillos in a blender with a little vegetable broth for the green enchilada sauce. If you are gluten intolerant, check the ingredients of the enchilada sauce; many brands are gluten-free.
What to Serve with Chili Relleno Shrimp Casserole
Although this casserole is a complete meal in itself, it would also be great with our Green Chili Rice and some refried beans in the Instant Pot. Enjoy it with a margarita, your favorite beer, or water with a slice of lime.
Chili Relleno Shrimp Casserole Recipe
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Chili Relleno Shrimp Casserole
Equipment
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Ingredients
- 6 Poblano chilis, charred and peeled
- 8 ounce Pepper jack cheese, cubed
- 8 ounce White cheddar, grated
- 2 tablespoon Cotija Cheese
- 1 ½ cup Cabbage, roughly cut
- ¼ cup Green onion, chopped
- 4 large Potato, peeled
- ¼ cup Butter
- ¼ cup Milk
- ½ teaspoon Salt
- 10 ounce Green Chili Enchilada Sauce, 1 can
- 2 tablespoon Tomato paste
- 12 ounce Shrimp, medium peeled
Instructions
- Mise en Place
Prepare the chilis
- Put the chilis in the air fryer at 400 °F (204 °C) for 25 minutes. When they have blistered, remove them from the air fryer and put them in a covered bowl to steam. Leave them to steam for at least 30 minutes.
- Remove the skins from the chilis and set them aside.
Make the Mashed Potatoes
- Cut the potatoes into evenly large pieces and put them into the Instant Pot. Cover them with water and add the salt. Cook the potatoes for 5 minutes on high, using Quick Release. Drain the potatoes and put them in the bowl of the stand mixer. Add the butter and beat them until most of the butter has melted. While the machine is running, add enough milk to make the mashed potatoes fluffy. Beat them on high to add more air to them. Set them aside.
Make the sauce
- Put the green chili enchilada sauce into a saucepan. Add the tomato paste and stir until the mixture is well combined. Set the sauce aside.
- Prepare the vegetables by coarsely chopping the cabbage and chop the green onions. Set them aside.
- Cut the pepper jack into 1/2 inch cubes and grate the white cheddar.
- Put a ladle or two of the sauce into the bottom of the casserole dish.
- Lay the peppers on top of the sauce. If you are concerned about spiciness, remove the seeds, otherwise, for more heat, leave them in.
- Cover the chilis with the mashed potatoes.
- Sprinkle the chopped cabbage and green onions on top of the mashed potatoes.
- Distribute the chopped pepper jack on top of the vegetable mixture.
- Put the shrimp as the next layer, tucking the shrimp in between the cabbage, onions, and cheese.
- Cover with half of the grated cheddar cheese.
- Ladle the remaining sauce over the cheese.
- Top with the remaining cheese.
- Sprinkle the cotija cheese over all.
- Bake the casserole in a 350 oven for 45 minutes or until the cheese is bubbling and starting to brown.
- Let the casserole rest before serving.
- Serve the casserole with sour cream, salsa, and your favorite sides.
I have to say that my family and I loved this. I had extra mashed potatoes (you know there is no such thing as too many potatoes 🤣), and we served this over those extra mashed. I will definitely be making this again. Thanks!
The Chili Relleno Shrimp Casserole was a delightful surprise that tantalized my taste buds with its unique blend of flavors. It was a perfect balance of spicy and savory, with the smoky heat of the chili peppers complementing the succulent shrimp flawlessly. The cheesy goodness enveloped every bite, adding a rich creaminess that elevated the dish to new heights. Each layer melded together harmoniously, creating a symphony of flavors that left me craving more. I’m going to serve it for my Cinco de Mayo party because it was really easy to make. Thank you!
I wanted to give this Five stars, but I can’t. It turned out more like soup than a casserole. I would up serving it over rice, and it was delicious. I wish you had mentioned that when you wrote the directions. But, other than that, my family really enjoyed this.
Based on other comments, I used a small amount of enchilada sauce, and it came out perfect.
Mine turned out like soup! I used a large can of enchilada sauce because it was the only one I could find. It’s okay, we still liked it though. Next time, I won’t put as much sauce.