Ingredients
12 ounce medium fresh or frozen shrimp in shells, peeled and deveined
Nonstick cooking spray
8 fresh poblano chile peppers* (If you don't want them spicy, just use regular green peppers)
2 ears fresh sweet corn, husks and silks removed
2 large tomatoes, cored and chopped (2 1/2 cups)
5 tablespoons olive oil
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1 sliced peach and blended into a puree in your blender
3 cloves garlic, minced
1/8 teaspoon ground black pepper
1/2 cup chopped white or red onion
1 medium jalapeno chile pepper, seeded and finely chopped*
8 ounces queso asadero, shredded (2 cups) (or any white cheese that you like)
1 ounce queso Cotija, shredded (1/4 cup) (or any crumbly white cheese you like, I used Feta)
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.
Once corn is cool, use a sharp knife to cut kernels from cobs. Transfer kernels to a large bowl; add chopped tomatoes, 2 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.
In a medium bowl toss shrimp with peach puree, 1 tablespoon of the olive oil, 1 clove garlic, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.
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.
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. Place stuffed poblanos and shrimp with marinade, either back on your grill, or put the peppers in the oven on 400 until the cheese is melted and cook the shrimp with marinade on a skillet until pink.
Serve over grilled corn and chopped tomatoes. I also grilled a bunch of other veggies to go with it!
*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.
A NOTE FROM ERIN: I consider dairy products, (If they don't bother your stomach) a healthy fat. I have discovered that dairy makes me feel bloated and uncomfortable, but my family is fine with it. You can make that choice for yourself. When I ate this meal, I did not have a Chilli filled with cheese, I simply ate a roasted one. :) But my husband and sons enjoyed the cheese!!! xoxo
