Seafood Relleno with Creamy Guajillo Sauce

An HERDEZ® Brand signature holiday recipes, enjoy traditional poblano peppers stuffed with an herby, tangy and satisfying seafood filling.


  • 8

    poblano peppers

  • 1 cup

    brown rice, rinsed

  • 2 1/2 cups

    low sodium chicken broth

  • 3 tablespoons

    unsalted butter, divided

  • Kosher salt

  • Freshly ground pepper

  • 1/2 cup

    extra virgin olive oil, divided

  • 1 1/2 pounds

    small raw shrimp, peeled and deveined

  • 1 cup

    diced red bell pepper

  • 3/4 cup

    diced carrots

  • 1 cup

    fresh corn off the cob

  • 1 cup

    cherry tomatoes, quartered

  • 2 cups

    chopped leeks

  • 2 teaspoons

    minced garlic

  • 1 (12-ounce) jar

    HERDEZ® Red Guajillo Chile Mexican Cooking Sauce

  • 2/3 cup

    sour cream

  • 3/4 cup

    toasted slivered almond

  • 1/2 cup

    chopped fresh parsley

  • 1/2 cup

    chopped fresh cilantro

Print Recipe



  1. Heat oven to 425°F. 

  2. Place poblano peppers on baking sheet and bake 20 minutes or until peppers start to brown and blister. Remove from oven, allow to cool enough to handle and carefully remove skin. Make small slit down pepper and remove seeds while keeping stem intact. Continue to do this to each pepper and set aside on baking sheet.

  3. In medium saucepan over medium heat, add rice, chicken broth, 1 tablespoon butter, ¼ teaspoon salt and ¼ teaspoon pepper. Bring to boil, reduce heat to low and cover pan. Cook 30 minutes or until all broth is absorbed. Remove pan from heat, keep lid on and set aside.

  4. In large sauté pan over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Add shrimp, ½ teaspoon salt and ¼ teaspoon pepper. Sauté 5 minutes or until shrimp are lightly cooked and pink. With slotted spoon, remove shrimp from pan and set aside to cool. Cut cooked shrimp in half or to small bite size.

  5. In same pan, melt 1 tablespoon butter and olive oil. Add all chopped vegetables, 1 teaspoon salt and ½ teaspoon pepper. Sauté 10 minutes. Remove pan from heat and set aside to cool 10 minutes.

  6. Heat oven to 325°F. In small saucepan over medium heat, add HERDEZ® Red Guajillo Chile Mexican Cooking Sauce. Turn heat to low and simmer 7 minutes, remove from heat and set aside to cool 5 minutes. Add sour cream to sauce and whisk to combine.

  7. In large sauté pan with vegetables, add cooked rice, shrimp, toasted almonds, parsley, cilantro, 1 teaspoon salt and ¼ teaspoon pepper. 

  8. Carefully fill each poblano pepper with 2/3 cup shrimp mixture or until peppers are filled and overflowing with mixture. 

  9. Lightly drizzle each pepper with olive oil and place in oven 6 to 7 minutes.

  10. To serve place 1 to 2 peppers on dinner plate. Top each pepper with 3 tablespoons creamy guajillo sauce and enjoy!


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