Killer Baja chilli rellenos mariscos (Roasted poblano chillies stuffed with seafood and rice)
- 6 large, fresh poblano chillies (sometimes called pasilla chillies)
- 2 tbsp vegetable oil
- 50g chopped onion
- 100g long-grain white rice
- 1/2 tsp whole cumin seeds
- 240ml tinned chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 30g butter
- 110g fresh medium prawns, shelled and deveined, tails removed
- 110g fresh scallops (if using large sea scallops, quarter them)
- 1 tbsp fresh squeezed lime juice
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander seed
- 1 tsp dried Mexican oregano, crumbled
- 2 tsp fresh grated lime zest
- 2 medium sized fresh, red, ripe tomatoes, chopped, with juices
- 110g cotija cheese (Mexican aged cow's milk cheese), crumbled
- 1 bunch fresh coriander, tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for garnish)
- Grated Monterey Jack cheese, to taste
2) Heat the oil in a 20cm frying pan until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds and toast in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine.
3) Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
4) While the rice is cooking, melt the butter in a medium frying pan over a medium-high heat. When the butter starts to foam, add the prawns and the scallops and stir or toss to coat them with the butter.
5) Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the frying pan from the heat and add the lime juice. Toss to coat and then set aside to cool.
6) Preheat the oven to 180C/Gas mark 4. After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the prawns and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped coriander.
7) Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chillies with the Monterey Jack cheese.
8) Bake for about 20 minutes, or until the chillies are heated through and the cheese on top is melted. Garnish with coriander sprigs.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.