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.
serves
4
people
Ingredients
cost per recipe: $19.88
The price is determined by the national average.
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8
fresh large poblano chile
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2
tablespoons olive oil
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1
tablespoon lime juice
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1
canned chipotle pepper in adobo sauce, drained and minced
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1
tablespoon pure maple syrup
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1/2
teaspoon ground cumin
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1/2
pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
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2
medium corn on the cob, husks removed
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1
cup crumbled goat cheese (about 4 ounces)
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3/4
cup shredded Monterey Jack cheese
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2/3
cup Pace® Picante Sauce
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2
cups enchilada sauce
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1/4
cup pine nuts, toasted
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Spread the enchilada sauce in a 3-quart shallow metal baking pan. Place the stuffed chiles into the pan. Cover the pan with foil.
Step 7
Grill until the filling is hot. Sprinkle with the pine nuts before serving.
