halfbakedharvest5.0
Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp.
It's fresh, healthy and heavy on the flavor. I love the sweet mojo sauce with the shrimp. And then obviously the cheesy grilled peppers are to die for. Spicy peppers stuffed to the brim with cheese? HECK YES!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●skillet
- ●knife
📝 Preparation Steps
1
To make the shrimp, combine in a blender 1 cup cilantro, 1/4 cup lime juice, 1/4 cup mango juice, 1/4 cup coconut rum, chipotle chiles, 1 teaspoon fish sauce, 1/3 cup olive oil, 2 cloves garlic, pinch of salt and a pinch of pepper. Add the shrimp to a gallon size ziplock bag and pour the marinade over the shrimp. Seal the bag and place it in the fridge for ⏱️ 30 minutes.
fresh cilantro1 cupcup fresh cilantro1/4cup lime juice1/4lime juice2 tablespooncup mango juice1/4cup mango (chopped)1/2cup coconut rum (optional)1/4fish sauce1 teaspooncup olive oil1/3olive oil4 tablespoonsgarlic2 clovesgarlic (minced or grated)1 clove
2
Meanwhile start the peppers and salad. Preheat the grill to medium high heat. Rub the poblano peppers and corn with a little olive oil. Place them on the grill. Grill the peppers and corn, covered, over medium heat about ⏱️ 10 minutes or until peppers are charred all over and the corn is lightly browned, turning the corn and peppers once or twice during cooking. Remove the peppers and corn from the grill and allow to cool.
poblano peppers6cup olive oil1/3olive oil4 tablespoons
3
Once the corn is cool, cut the kernels away from the cob and add to a large bowl. To the bowl add the tomatoes, 3 tablespoons olive oil, 3 tablespoons cilantro, 2 tablespoons lime juice, 1 clove garlic, peach and mango. Season with salt and pepper and toss well.
cup olive oil1/3olive oil4 tablespoonsfresh cilantro1 cupcup fresh cilantro1/4cup lime juice1/4lime juice2 tablespoongarlic2 clovesgarlic (minced or grated)1 clovepeach (chopped)1
4
Add 1 tablespoon olive oil to a medium skillet and set over medium heat. Add the the onion and jalapeño. Saute until soft and almost caramelized, about ⏱️ 8-10 minutes. Remove from the heat. To the skillet add the Mexican melting cheese, cotija cheese and 1 tablespoon cilantro. Mix well to combine the cheese with the onions.
cup olive oil1/3olive oil4 tablespoonsonion (chopped)1/2Mexican melting cheese (or more)8 ouncescotija cheese (plus more for serving)4 ouncesfresh cilantro1 cupcup fresh cilantro1/4
5
Cut stems from the cooled poblano peppers. Cut a slit down one side of each pepper. Open each pepper and use a knife to scrape seeds out. Stuff each pepper with equal amounts of the cheese mixture and place the peppers on a plate.
poblano peppers6
6
Now grab the shrimp and thread them onto skewers. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for ⏱️ 5 minutes, turning and brushing shrimp skewers with the reserved marinade during grilling. Do not turn poblanos. To serve, place the corn salad on plates. Top each plate with a cheesy pepper and then a couple skewers of shrimp. Sprinkle with cilantro and cotija. Eat up!
fresh cilantro1 cupcup fresh cilantro1/4
Nutrition Facts
calories
708 kcal
fat Content
38 g
serving Size
4 g
fiber Content
4 g
sugar Content
15 g
sodium Content
1542 mg
protein Content
38 g
cholesterol Content
338 mg
carbohydrate Content
28 g
saturated Fat Content
12 g
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