Chili Relleno Shrimp Casserole
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.
Calories per serving: 360kcal
Ingredients
- 6 (6) Poblano chilis, charred and peeled
- 8 ounce (226.8 g) Pepper jack cheese, cubed
- 8 ounce (226.8 g) White cheddar, grated
- 2 tablespoon (1.97 tablespoon) Cotija Cheese
- 1 ½ cup (105 g) Cabbage, roughly cut
- ¼ cup (25 g) Green onion, chopped
- 4 large (4 large) Potato, peeled
- ¼ cup (56.75 g) Butter
- ¼ cup (59.15 ml) Milk
- ½ teaspoon (0.49 teaspoon) Salt
- 10 ounce (283.5 g) Green Chili Enchilada Sauce, 1 can
- 2 tablespoon (1.97 tablespoon) Tomato paste
- 12 ounce (340.2 g) 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.
Notes
If you don't have the equipment listed, you can char the peppers over an open flame or put them in a hot oven for 30 minutes.
Feel free to mash the potatoes as you usually would. Cooking them in the Instant Pot is quick and easy, and the stand mixer makes them nice and fluffy.
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