{"id":5064,"date":"2018-09-02T22:09:19","date_gmt":"2018-09-02T22:09:19","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=5064"},"modified":"2020-04-12T02:42:06","modified_gmt":"2020-04-12T02:42:06","slug":"chile-rellenos-tinga-sauce","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=5064","title":{"rendered":"Shrimp Chile Rellenos with Tinga Sauce"},"content":{"rendered":"

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The first time I had Chile rellenos was on my first trip to Mexico decades ago. It was in Tulum. Baked seafood was stuffed in roasted peppers, crisp on the outside soft creamy inside, along with red rice and beans, it was the best stuffed pepper dish id eaten. The problem with traditional Chile rellenos is the battered and deep fried cheese which is not exactly my kinda of stuffed vegetable. I adapted the dish that I had in Tulum and made it with pinto beans for me n hubby and shrimps for my kids. The stuffing is adaptable and can either be beans or seafood. \u00a0Both work really well and will cater to any dietary restrictions. Its the sauce that makes the dish come alive.<\/p>\n

This recipe achieves its major flavors with roasted peppers and the delectable Tonga sauce. I can reassure \u00a0you you’ll love this combination. If you can’t find Pasilla or poblano peppers use any green large Chile pepper that you can find. But not green bell peppers.<\/p>\n

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Ingredients<\/div>\n
TINGA SAUCE<\/div>\n
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