Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp.
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (5)

Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp.

NUTRITION · PER SERVING70M COOK
CAL 30%·PRO 80%
CARBS 32G21% OF CAL
6G FIBER10G OTHER16G TOTAL SUGAR
FAT 39G58% OF CAL
9G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled poblano peppers stuffed with cheese and topped with chipotle mango-peach glazed shrimp. Fresh, spicy, and loaded with complex flavors.

mainmexicanshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup fresh cilantro
  • 1/4 cup lime juice
  • 1/4 cup mango juice
  • 1/4 cup coconut rum (optional)
  • 1-2 chipotle chile peppers adobo (I used 2)
  • 1 teaspoon fish sauce
  • 1/3 cup olive oil
  • 2 cloves garlic
  • pinch of salt and pepper
  • 1 1/2 pounds raw shrimp (peeled + devained)
  • 6 poblano peppers
  • 4 ears corn (husked)
  • 2 cups grape tomatoes (halved)
  • 4 tablespoons olive oil
  • 1/4 cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 clove garlic (minced or grated)
  • 1 peach (chopped)
  • 1/2 cup mango (chopped)
  • 1 jalapeno (seeded + chopped)
  • 1/2 onion (chopped)
  • 8 ounces Mexican melting cheese (or more)
  • 4 ounces cotija cheese (plus more for serving)
PREP
30M
SODIUM
1033MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.