Grilled Chiles Rellenos with Mango Mojo Shrimp and Corn and Tomato Salad - faze news


Thursday, November 9, 2017

Grilled Chiles Rellenos with Mango Mojo Shrimp and Corn and Tomato Salad


  • 12ounce medium fresh or frozen shrimp in shells, peeled and deveined
  • Nonstick cooking spray
  • 8fresh poblano chile peppers*
  • 6ears fresh sweet corn, husks and silks removed
  • 2large tomatoes, cored and chopped (2 1/2 cups)
  • 5tablespoons olive oil
  • 1/4cup snipped fresh cilantro
  • 2tablespoons lime juice
  • 1/2teaspoon salt
  • 1/4cup mango nectar
  • 3cloves garlic, minced
  • 1/8teaspoon ground black pepper
  • 1/2cup chopped white onion
  • 1medium jalapeno chile pepper, seeded and finely chopped*
  • 8ounces queso asadero, shredded (2 cups)
  • 1ounce queso Cotija, shredded (1/4 cup)
  • 1mango, peeled, pitted, and cut into 1 1/2 inch pieces
  • Directions

    1. Thaw shrimp, if frozen. For a charcoal or gas grill, coat the grill rack with cooking spray. Coat poblano chile peppers and corn with cooking spray. Place whole chiles and corn on grill rack. Grill, covered, over medium heat about 10 minutes or until chiles are charred and blistered, and corn kernels are lightly browned, turning corn and chiles occasionally. Remove chiles and corn from grill. Transfer chiles to a clean paper bag; close bag. Let chiles and corn cool.
    2. Once corn is cool, use a sharp knife to cut kernels from cobs. Transfer kernels to a large bowl; add chopped tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the cilantro, the lime juice, and 1/4 teaspoon of the salt. Mix well and set aside.
    3. In a medium bowl toss shrimp with mango nectar, 1 tablespoon of the olive oil, 1 clove garlic, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.
    4. In a large skillet heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, remaining 2 cloves garlic and the jalapeno chile pepper; cook and stir about 4 minutes or until tender. Transfer mixture to a medium bowl; let cool. Add queso asadero, Cotija, and remaining cilantro to the onion mixture, stirring to combine. Divide cheese mixture into eight equal portions; shape each into a 2 1/2- to 3-inch log; set aside.
    5. Cut stems from peppers. Cut a slit down one side of each pepper. Open each pepper flat and use a paring knife to scrape seeds from the inside and the skins from the outside. Place a cheese log on each pepper and roll pepper around the cheese to completely enclose. Thread shrimp onto skewers, alternating with mango pieces, leaving 1/4 inch between pieces, reserving marinade. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for 5 minutes, turning and brushing shrimp skewers with drained marinade once during grilling. Do not turn poblanos. Serve shrimp with poblanos and corn salad.

    From the Test Kitchen

    *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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