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5 from 4 votes

Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp.

It's fresh, healthy and heavy on the flavor. I love the sweet mojo sauce with the shrimp. And then obviously the cheesy grilled peppers are to die for. Spicy peppers stuffed to the brim with cheese? HECK YES!
Prep Time30 mins
Cook Time15 mins
Refrigerate30 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 Servings
Calories: 607kcal



Peppers + Salad

  • 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


  • To make the shrimp, combine in a blender 1 cup cilantro, 1/4 cup lime juice, 1/4 cup mango juice, 1/4 cup coconut rum, chipotle chiles, 1 teaspoon fish sauce, 1/3 cup olive oil, 2 cloves garlic, pinch of salt and a pinch of pepper. Add the shrimp to a gallon size ziplock bag and pour the marinade over the shrimp. Seal the bag and place it in the fridge for 30 minutes.
  • Meanwhile start the peppers and salad. Preheat the grill to medium high heat. Rub the poblano peppers and corn with a little olive oil. Place them on the grill. Grill the peppers and corn, covered, over medium heat about 10 minutes or until peppers are charred all over and the corn is lightly browned, turning the corn and peppers once or twice during cooking. Remove the peppers and corn from the grill and allow to cool.
  • Once the corn is cool, cut the kernels away from the cob and add to a large bowl. To the bowl add the tomatoes, 3 tablespoons olive oil, 3 tablespoons cilantro, 2 tablespoons lime juice, 1 clove garlic, peach and mango. Season with salt and pepper and toss well.
  • Add 1 tablespoon olive oil to a medium skillet and set over medium heat. Add the the onion and jalapeño. Saute until soft and almost caramelized, about 8-10 minutes. Remove from the heat. To the skillet add the Mexican melting cheese, cotija cheese and 1 tablespoon cilantro. Mix well to combine the cheese with the onions.
  • Cut stems from the cooled poblano peppers. Cut a slit down one side of each pepper. Open each pepper and use a knife to scrape seeds out. Stuff each pepper with equal amounts of the cheese mixture and place the peppers on a plate.
  • Now grab the shrimp and thread them onto skewers. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for 5 minutes, turning and brushing shrimp skewers with the reserved marinade during grilling. Do not turn poblanos. To serve, place the corn salad on plates. Top each plate with a cheesy pepper and then a couple skewers of shrimp. Sprinkle with cilantro and cotija. Eat up!


*Everything can be prepped in advance up to step five. Then just warm the salad, grill the shrimp + peppers and eat! *Inspired + slightly adapted from [Better Homes and Garden | http://www.bhg.com/recipe/grilled-chiles-rellenos-with-mango-mojo-shrimp-and-corn-and-tomato-salad/].


Serving: 4g | Calories: 607kcal | Carbohydrates: 28g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 338mg | Sodium: 1542mg | Potassium: 732mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1890IU | Vitamin C: 129mg | Calcium: 531mg | Iron: 3.9mg