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 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!
Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp: A Summertime Fiesta
The aroma of smoky chiles, sweet mango, and succulent shrimp fills the air – a symphony of summer flavors perfectly captured in this Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp recipe. As a busy working mom, I crave meals that are both delicious and manageable, and this dish hits the mark. It’s a vibrant explosion of textures and tastes, a sophisticated yet surprisingly simple dish that’s perfect for a weeknight dinner or a weekend gathering with friends. Imagine yourself relaxing on your patio, the sun gently setting, sharing this delightful meal with loved ones – pure summer bliss.
The beauty of this recipe lies in its versatility. It’s effortlessly adaptable to your preferences and the ingredients readily available. Don't have coconut rum? No problem! Omit it, or substitute with another white liquor, or even a splash of extra lime juice. Feel free to experiment with different types of chiles, adding a touch of heat to suit your palate. And if you're not a fan of shrimp, grilled chicken or even halloumi cheese would make a fantastic alternative. The core concept remains the same – a delightful dance of smoky peppers, sweet and savory mojo, and a hearty, cheesy filling.
Preparing this dish is a journey of culinary exploration, each step unveiling new layers of flavor. First, the shrimp are marinated in a vibrant mojo, a fragrant blend of cilantro, lime, mango, and a hint of smoky chipotle. This marinade isn't merely a flavor enhancer; it's a transformative agent, infusing the shrimp with a depth of flavor that's impossible to replicate otherwise. Meanwhile, the poblano peppers are grilled to perfection, their skins charred to a beautiful smoky black, their interiors tender and yielding.
The corn salad is a refreshing counterpoint to the richness of the shrimp and chiles. Sweet corn kernels, juicy tomatoes, and fragrant cilantro are tossed in a light vinaigrette, creating a vibrant, summery side dish. The preparation of the peppers is equally important; you’ll need to carefully roast them to achieve that perfect charred flavor before cleaning and stuffing them with the delicious cheese filling. This careful preparation helps maintain the integrity of the peppers and ensures a beautifully presented dish. The filling itself – a creamy mix of Mexican melting cheese and cotija – is incredibly rich and flavorful, perfectly complementing the smoky peppers and vibrant mojo.
Grilling the stuffed peppers and shrimp skewers simultaneously adds a touch of rustic charm. The smoky heat of the grill enhances the flavors, creating a sensory experience that's both satisfying and memorable. It’s a culinary ballet of contrasting elements: the smoky sweetness of the grilled peppers, the tangy zest of the mojo, the satisfying chew of the shrimp, and the creamy melt of the cheese. All these elements come together to form a symphony of flavor on your plate, a culinary masterpiece that deserves a place on your summer menu.
Beyond the delightful taste, this recipe is also a celebration of fresh, seasonal ingredients. The vibrant colors of the peppers, the succulent sweetness of the mango and peach, the bright green of the cilantro – it's a feast for the eyes as much as for the palate. This dish isn’t just a meal; it’s a tribute to the bounty of summer, a reminder to savor the simple pleasures of fresh, flavorful food.
So, gather your family and friends, fire up the grill, and prepare for a taste sensation. The Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp is more than just a recipe; it's an experience, a culinary journey that will leave you wanting more. This dish is more than just a meal; it’s a culinary adventure that speaks to the heart of summer cooking – fresh, flavorful, and utterly satisfying.
Feel free to adapt this recipe to suit your own taste preferences; experiment with different types of cheese, add other vegetables to the corn salad, or even try different types of seafood. The possibilities are endless! The essence of this recipe lies in its ability to bring together contrasting flavors and textures into a harmonious and unforgettable dish. Remember, cooking should be fun, so embrace the process and enjoy the delicious results.
