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I had something approximating this at a Mexican restaurant in Palm Springs a few years ago. I came up with my own way to make them, without using rice as a filler. There is no set recipe, just a description. They are a super-delicious snack.
On this day I used six yellow chiles, (these are no longer than your index finger and very mild), 3/4 lb. of raw shrimp (any size), grated cheese (I used sharp cheddar). That’s it for ingredients.
Preheat the oven to 400 degrees F.
Remove the “core” of the chiles, then cut a slit down each chile, and remove the seeds. This is the most tricky part of the whole process.
Make a shrimp paste using about 2/3 of the shrimp. I use a small food processor. Hand-chop a few more of the shrimp into pieces and stir the pieces into the shrimp paste. Then stir in grated cheese.
Use a teaspoon as a tool to stuff each chile.
Place stuffed chiles on an ungreased baking sheet. Bake at 400 degrees F for 20-25 minutes.
I don’t add any dips when serving mine, but I’ve heard that soy sauce or mayonnaise can be used to dip your gueritos in.
Foods Passion 