Seafood and Egg Rellenos

Seafood and Egg Rellenos

                    RELLENO FILLING

2 tablespoons oil
1/2 pound shrimp – medium, cooked, peeled
2 California Fresh Eggs – beaten
3 1/2 ounces liquid or frozen whole egg product
1 1/2 cups Monterey Jack cheese – grated
2 tablespoons cilantro – chopped

                    RELLENO BATTER

12 California Fresh Eggs – separated
8 1/2 ounces liquid or frozen egg yolk
14 ounces liquid or frozen egg white
3/4 cup All purpose flour


12 green chiles – canned
2 tablespoons oil
Relleno batter
Relleno filling

FOR RELLENO FILLING: Heat oil in sauté pan. Add shrimp and sauté until heated through.

Add eggs and cook, stirring constantly until eggs are softly scrambled. Remove from heat.

Add cheese and cilantro and stir well. Keep warm.

RELLENO BATTER: With whip, beat whites until stiff peaks form.

Separately, mix yolks until well blended.

Fold yolks and flour into whites.

ASSEMBLY AND PRESENTATION: Slit green chiles and remove seeds.

Heat oil in small sauté pan.

Place 1/3 cup batter in small sauté pan, spreading to cover.

Cook over medium heat 2 to 3 minutes or until bottom is light brown. Flip over and cook on other side for one minute. Flip back.

Lay green chile on top of relleno wrapper.

Add 1/3 cup warm filling.

Roll shut, cornucopia style. Press to seal.

Garnish with shrimp and cilantro sprigs.

“Chile Rellenos cornucopia-style filled with shrimp, eggs and Jack cheese.”