Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp
Everything can be prepped in advance up to step five. Then just warm the salad, grill the shrimp and peppers and eat. Inspired and slightly adapted from Better Homes and Gardens.
Everything can be prepped in advance up to step five. Then just warm the salad, grill the shrimp and peppers and eat. Inspired and slightly adapted from Better Homes and Gardens.
- 4 tablespoons olive oil
- pinch of salt and pepper
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 cloves garlic
- 2 tablespoon lime juice
- 1/4 cup fresh cilantro
- 1 cup fresh cilantro
- 1/4 cup mango juice
- 1/4 cup coconut rum (optional)
- 1 teaspoon fish sauce
- 1 peach (chopped)
- 1/2 onion (chopped)
- 1 clove garlic (minced or grated)
- 2 cups grape tomatoes (halved)
- 1 jalapeno (seeded + chopped)
- 6 poblano peppers
- 1-2 in chipotle chile peppers adobo (i used 2)
- 1 1/2 pounds raw shrimp (peeled + devained)
- 4 ears corn (husked)
- 1/2 cup mango (chopped)
- 8 ounces mexican melting cheese (or more)
- 4 ounces cotija cheese (plus more for serving)
- Carbohydrate 41.8907750077383 g
- Cholesterol 0 mg
- Fat 32.1801250288098 g
- Fiber 4.76299999396679 g
- Protein 6.82725000046829 g
- Saturated Fat 4.42326000397412 g
- Serving Size 1 1 recipe (1500g)
- Sodium 498.265000004319 mg
- Sugar 37.1277750137715 g
- Trans Fat 1.06522250081385 g
- Calories 447 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 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!
A Busy Woman's Guide to Delicious and Easy Grilled Chiles Rellenos
Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and dinner prep, finding time for a delicious, home-cooked meal feels like a luxury. But it doesn't have to be! This recipe for Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp is a testament to that. It's a vibrant, flavorful dish that's surprisingly easy to prepare, even on the busiest of weekdays. The best part? Much of it can be prepped ahead of time, turning a seemingly elaborate meal into a quick and satisfying dinner solution.
The beauty of this recipe lies in its versatility and efficiency. I love the way the sweet mango and peach in the mojo perfectly complement the smoky chipotle peppers and the rich, cheesy chiles rellenos. The corn and tomato salad adds a refreshing crunch and a burst of freshness that cuts through the richness of the other components. It's the perfect balance of flavors and textures. And let's be honest, who doesn't love a good grilled shrimp skewer?
One of my favorite things about this recipe is how much of it can be prepped in advance. I often marinate the shrimp and chop the vegetables the night before. Then, when I get home from a long day, all I have to do is fire up the grill, assemble the dish, and within minutes, I have a stunning, restaurant-quality meal on the table. This is crucial for someone who values efficiency without sacrificing taste. It allows me to enjoy a delightful, well-deserved meal without feeling overwhelmed by the process.
The key to success with this dish is to not be afraid to experiment. Feel free to adjust the spice level to your liking. If you're not a fan of chipotle, you can easily substitute another type of chili or even omit it altogether. The same goes for the coconut rum—a non-alcoholic version would work equally well. The recipe is a great starting point, but feel free to make it your own.
Beyond its ease and deliciousness, this recipe has become a staple in my home because it's easily adaptable for different occasions. Dress it up with a nice bottle of wine for a casual dinner party with friends or keep it simple for a weeknight family meal. The beauty of it lies in its ability to adapt, catering to various needs and moods.
Moreover, the use of grilled ingredients adds an undeniable smoky charm. The grill imparts a depth of flavor that elevates the dish beyond the ordinary. It’s a simple trick that transforms everyday ingredients into something truly special. This is a great way to bring a touch of summer into your autumn or winter dinners. Even a simple grill pan works wonders in achieving a similar effect.
This isn't just a recipe; it's a reminder that delicious, healthy meals are possible, even when time is limited. It's a way to nourish your family and yourself without sacrificing precious moments. It's about finding joy in the process of cooking and savoring the flavors of a well-crafted meal, no matter how busy life gets. So, ditch the takeout menu, embrace the grill, and give this recipe a try. You might just find your new favorite weeknight dinner.
Beyond the practical aspects, this dish also offers a delightful sensory experience. The aroma of grilled peppers and shrimp fills the air, creating a warm and inviting atmosphere. The vibrant colors of the salad, the golden-brown chiles rellenos, and the glistening shrimp make it a feast for the eyes, adding an extra layer of enjoyment. And of course, the explosion of flavors in each bite is an absolute delight, creating a memorable dining experience.
The satisfying crunch of the corn and the juicy sweetness of the mango and peach are a delightful counterpoint to the creamy, cheesy filling of the peppers and the succulent, smoky shrimp. It's a symphony of textures and tastes that is both complex and comforting. This recipe perfectly illustrates how simplicity and complexity can co-exist harmoniously, resulting in a dish that is both easy to make and deeply satisfying.
In short, this Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp recipe is more than just a meal; it's a delicious solution for busy women who appreciate good food and efficient cooking. It's a celebration of fresh ingredients, bold flavors, and the art of making the most of your time in the kitchen.
