Campbell's Kitchen

What's This?
Serving size 4
Prep Time
Total Time


8 fresh large poblano chile2 Tbsp olive oil1 Tbsp lime juice1 can chipotle chile in adobe sauce, drained and minced1 Tbsp pure maple syrup½ tsp ground cumin½ lb fresh medium shrimp, peeled and deveined2 medium corn on the cob, husks removed1 cup crumbled goat cheese (about 4 ounces)¾ cup shredded Monterey Jack cheese⅔ cup Pace® Picante Sauce2 cup prepared enchilada sauce¼ cup pine nuts, toasted


  1. Lightly oil the grill rack and heat the grill to medium-high.  Grill the poblano chiles until they're blackened on all sides.  Remove the chiles from the grill to a paper bag.  Close the bag and set aside.
  2. Beat the oil, lime juice, chipotle chile, maple syrup and cumin in a small bowl with a fork.  Thread the shrimp onto skewers.  Brush the shrimp with the oil mixture.
  3. Reduce the heat to medium.  Grill the shrimp for 4 minutes or until cooked through, turning and brushing often with the oil mixture.  Remove the shrimp from the grill.
  4. Brush the corn with the oil mixture.  Grill the corn for 5 minutes, turning and brushing often with the oil mixture.  Remove the corn from grill and let cool.  Cut the corn kernels from the cobs.  Discard the cobs.
  5. Stir the shrimp, corn, goat cheese, Monterey Jack cheese and picante sauce in a large bowl.  Remove the poblano chiles from the bag and scrape off the skin.  Cut a lengthwise slit in the side of each chile and remove and discard the seeds.  Spoon the shrimp mixture into the chiles.
  6. Spread the enchilada sauce in a 3-quart shallow metal baking pan.  Place the stuffed chiles into the pan.  Cover the pan with foil.
  7. Grill until the filling is hot.  Sprinkle with the pine nuts before serving.

Tags: Main Dish, Dinner, Shellfish, Shrimp, American, Mexican, Barbecue & Grilling, Cinco De Mayo, Fourth of July, Tailgating, Entertaining, Big Game Party

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