Stampede Shrimp-Stuffed Poblanos
Now here's some creatively tasty grilling...zesty poblano chiles are grilled and then stuffed with a cheesy shrimp and corn filling. Try them...they're so much more fun than the usual burgers and dogs.
Ingredients
8 fresh large poblano chile
2 tablespoons olive oil
1 tablespoon lime juice
1 canned chipotle pepper in adobo sauce, drained and minced
1 tablespoon pure maple syrup
0.5 teaspoon ground cumin
0.5 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
2 medium corn on the cob, husks removed
1 cup crumbled goat cheese (about 4 ounces)
0.75 cup shredded Monterey Jack cheese
0.667 cup Pace® Picante Sauce
2 cups enchilada sauce
0.25 cup pine nuts, toasted
2 tablespoons olive oil
1 tablespoon lime juice
1 canned chipotle pepper in adobo sauce, drained and minced
1 tablespoon pure maple syrup
0.5 teaspoon ground cumin
0.5 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
2 medium corn on the cob, husks removed
1 cup crumbled goat cheese (about 4 ounces)
0.75 cup shredded Monterey Jack cheese
0.667 cup Pace® Picante Sauce
2 cups enchilada sauce
0.25 cup pine nuts, toasted
Instructions
Lightly oil the grill rack and heat the grill to medium-high. Grill the poblano chiles until blackened on all sides. Remove the chiles from the grill to a paper bag. Close the bag and set aside.
Beat the oil, lime juice, chipotle pepper, maple syrup and cumin in a small bowl with a fork. Thread the shrimp onto skewers. Brush the shrimp with the oil mixture.
Reduce the heat to medium. Grill the shrimp for 4 minutes or until cooked through, turning and brushing often with the oil mixture. Remove the shrimp from the grill.
Brush the corn with the oil mixture. Grill the corn for 5 minutes, turning and brushing often with the oil mixture. Remove the corn from grill and let cool. Cut the corn kernels from the cobs. Discard the cobs.
Stir the shrimp, corn, goat cheese, Monterey Jack cheese and picante sauce in a large bowl. Remove the poblano chiles from the bag and scrape off the skin. Cut a lengthwise slit in the side of each chile and remove and discard the seeds. Spoon the shrimp mixture into the chiles.
Spread the enchilada sauce in a 3-quart shallow metal baking pan. Place the stuffed chiles into the pan. Cover the pan with foil.
Grill until the filling is hot. Sprinkle with the pine nuts before serving.
Beat the oil, lime juice, chipotle pepper, maple syrup and cumin in a small bowl with a fork. Thread the shrimp onto skewers. Brush the shrimp with the oil mixture.
Reduce the heat to medium. Grill the shrimp for 4 minutes or until cooked through, turning and brushing often with the oil mixture. Remove the shrimp from the grill.
Brush the corn with the oil mixture. Grill the corn for 5 minutes, turning and brushing often with the oil mixture. Remove the corn from grill and let cool. Cut the corn kernels from the cobs. Discard the cobs.
Stir the shrimp, corn, goat cheese, Monterey Jack cheese and picante sauce in a large bowl. Remove the poblano chiles from the bag and scrape off the skin. Cut a lengthwise slit in the side of each chile and remove and discard the seeds. Spoon the shrimp mixture into the chiles.
Spread the enchilada sauce in a 3-quart shallow metal baking pan. Place the stuffed chiles into the pan. Cover the pan with foil.
Grill until the filling is hot. Sprinkle with the pine nuts before serving.
Stampede Shrimp-Stuffed Poblanos
Now here's some creatively tasty grilling...zesty poblano chiles are grilled and then stuffed with a cheesy shrimp and corn filling. Try them...they're so much more fun than the usual...
Directions
Print
Lightly oil the grill rack and heat the grill to medium-high. Grill the poblano chiles until blackened on all sides. Remove the chiles from the grill to a paper bag. Close the bag and set aside.Beat the oil, lime juice, chipotle pepper, maple syrup and cumin in a small bowl with a fork. Thread the shrimp onto skewers. Brush the shrimp with the oil mixture.Reduce the heat to medium. Grill the shrimp for 4 minutes or until cooked through, turning and brushing often with the oil mixture. Remove the shrimp from the grill.Brush the corn with the oil mixture. Grill the corn for 5 minutes, turning and brushing often with the oil mixture. Remove the corn from grill and let cool. Cut the corn kernels from the cobs. Discard the cobs.Stir the shrimp, corn, goat cheese, Monterey Jack cheese and picante sauce in a large bowl. Remove the poblano chiles from the bag and scrape off the skin. Cut a lengthwise slit in the side of each chile and remove and discard the seeds. Spoon the shrimp mixture into the chiles.Spread the enchilada sauce in a 3-quart shallow metal baking pan. Place the stuffed chiles into the pan. Cover the pan with foil.Grill until the filling is hot. Sprinkle with the pine nuts before serving.
Ingredients
8 fresh large poblano chile2 tablespoons olive oil1 tablespoon lime juice1 canned chipotle pepper in adobo sauce, drained and minced1 tablespoon pure maple syrup0.5 teaspoon ground cumin0.5 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined2 medium corn on the cob, husks removed1 cup crumbled goat cheese (about 4 ounces)0.75 cup shredded Monterey Jack cheese0.667 cup Pace® Picante Sauce2 cups enchilada sauce0.25 cup pine nuts, toasted
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