Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp
Try this Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp recipe
Try this Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp recipe
- 4 tablespoons olive oil
- pinch of salt and pepper
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 clove garlic minced or grated
- 2 cloves garlic
- 2 tablespoon lime juice
- 1/4 cup fresh cilantro
- 2 cups grape tomatoes halved
- shrimp:
- 1 cup fresh cilantro
- 1/4 cup mango juice
- 1/4 cup coconut rum (optional)
- 1-2 chipotle chile peppers in adobo (i used 2)
- 1 teaspoon fish sauce
- 1 1/2 pounds raw shrimp peeled + deveined
- peppers + salad
- 6 poblano peppers
- 4 ears corn husked
- 1 peach chopped
- 1/2 cup mango chopped
- 1 jalapeno seeded + chopped
- 1/2 onion chopped
- 8 ounces (or more) mexican melting cheese
- 4 ounces cotija cheese plus more for serving
- Carbohydrate 36.9436277175236 g
- Cholesterol 258.5476509 mg
- Fat 12.3964492576245 g
- Fiber 5.11800007682801 g
- Protein 39.567978880331 g
- Saturated Fat 1.88585361610504 g
- Serving Size 1 1 Serving (559g)
- Sodium 391.820015351429 mg
- Sugar 31.8256276406956 g
- Trans Fat 1.23291939121253 g
- Calories 403 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Handling High Heat Without Burning
Chipotle peppers provide foundational smoke and heat, but managing the flame requires vigilance. Poblano skins need a medium-high grill environment to blister evenly without melting the flesh underneath. Leave the stuffed peppers undisturbed once placed on the grates. Turning them risks tearing the charred skin and spilling the interior filling.
Preventing Soggy Cheese And Rubbery Shellfish
Shrimp cooks rapidly at temperatures above 350 degrees Fahrenheit. Thread shellfish closely on metal skewers to prevent them from falling through the grates, and pull them off the heat the moment they turn opaque. For the filling, sautéing the onions and jalapeños for eight to ten minutes drives out excess moisture. Wet vegetables will break the cheese emulsion and create watery pockets inside the pepper.
Managing Leftovers Safely
Seafood dishes require strict temperature control after cooling. Store cooked shrimp and stuffed poblanos in an airtight container in the refrigerator within two hours. Consume these components within two days to maintain optimal texture, reheating the stuffed peppers gently in a 350-degree oven until the interior cheese melts again.
