Grilled Chiles Rellenos with Mango Mojo Shrimp and Corn and Tomato Salad


Give your barbecue skills a workout for this dinner that calls for grilled shrimp and cheese-stuffed chile peppers. If you're feeling ambitious, feel free to grill the corn, too!

Grilled Chiles Rellenos with Mango Mojo Shrimp and Corn and Tomato Salad
Photo: Andy Lyons
Prep Time:
45 mins
Grill Time:
15 mins
Stand Time:
30 mins
Total Time:
1 hr 30 mins


  • 12 ounce medium fresh or frozen shrimp in shells, peeled and deveined

  • Nonstick cooking spray

  • 8 fresh poblano chile peppers*

  • 6 ears fresh sweet corn, husks and silks removed

  • 2 large tomatoes, cored and chopped (2 1/2 cups)

  • 5 tablespoon olive oil

  • ¼ cup snipped fresh cilantro

  • 2 tablespoon lime juice

  • ½ teaspoon salt

  • ¼ cup mango nectar

  • 3 cloves garlic, minced

  • teaspoon ground black pepper

  • ½ cup chopped white onion

  • 1 medium jalapeño chile pepper, seeded and finely chopped*

  • 8 ounce queso asadero, shredded (2 cups)

  • 1 ounce queso Cotija, shredded (1/4 cup)

  • 1 mango, peeled, pitted, and cut into 1 1/2 inch pieces


  1. 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.

  2. Once corn is cool, use a sharp knife to cut kernels from cobs. Transfer kernels to a large bowl; add chopped tomatoes, 3 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.

  3. In a medium bowl toss shrimp with mango nectar, 1 tablespoon of the olive oil, 1 clove garlic, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.

  4. In a large skillet heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, remaining 2 cloves garlic and the jalapeño 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.

  5. 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. Thread shrimp onto skewers, alternating with mango pieces, leaving 1/4 inch between pieces, reserving marinade. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for 5 minutes, turning and brushing shrimp skewers with drained marinade once during grilling. Do not turn poblanos. Serve shrimp with poblanos and corn salad.


*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.

Nutrition Facts (per serving)

718 Calories
39g Fat
63g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 718
% Daily Value *
Total Fat 39.3g 50%
Saturated Fat 13.2g 66%
Cholesterol 173mg 58%
Sodium 1184mg 51%
Total Carbohydrate 63g 23%
Total Sugars 23.2g
Protein 37g
Vitamin C 637mg 3,185%
Calcium 563mg 43%
Iron 7.3mg 41%
Potassium 1473mg 31%
Folate, total 163mcg
Vitamin B-12 1.5mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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