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.
cost per recipe: $16.92
The price is determined by the national average.
fresh large poblano chile
tablespoons olive oil
tablespoon lime juice
canned chipotle pepper in adobo sauce, drained and minced
tablespoon pure maple syrup
teaspoon ground cumin
pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
medium corn on the cob, husks removed
cup crumbled goat cheese (about 4 ounces)
cup shredded Monterey Jack cheese
cup Pace® Picante Sauce
cups enchilada sauce
cup pine nuts, toasted
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.