Stuffed Chile with Shrimp and Cheese
Smucker´s
These stuffed chiles with shrimp and cheese are your best option to enjoy a delicious and practical meal this Lent, as they have a sweet and sour touch that will fascinate you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • vegetable oil
  • 4 Poblano chiles
  • salt
  • 1 cup turkey bacon, finely chopped
  • 1 cup onion, finely chopped
  • 1 cup Smucker's® Orange Marmalade
  • 4 tablespoons hot sauce
  • 3 cups pink shrimp
  • 1/2 cups yellow corn kernels
  • 1/4 cups green onion stalks, in thin strips
  • 1 cup Manchego cheese, grated, for browning
  • white rice, to accompany
Preparation
25 mins
15 mins
Low
  • Heat the oil in a saucepan over medium heat, fry the chiles until you notice the skin starting to come off, remove from the oil and add salt. Set aside.
  • Rub the chiles on a cutting board to finish removing the skin, open the chile and remove the seeds. Set aside.
  • In a skillet over medium heat, cook the bacon until it starts to release its fat and fry. Add the onion, Smucker's® orange jam, and hot sauce. Cook for 3 minutes or until it starts to glaze, add the shrimp, corn kernels, and continue cooking for 3 more minutes. Finally, add the green onion tops and the grated manchego cheese. Remove from heat and set aside.
  • Stuff the chiles with the shrimp.
  • Serve the stuffed shrimp chiles on a platter and accompany with white rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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