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
MMMMM
... "Don't let yesterday use up too much of today." -- Will Rogers
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