Recipe courtesy of Andrea Espinoza
Poblano Shrimp Flatbread
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 646
- Total Fat
- 40
- Saturated Fat
- 20
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 36
- Cholesterol
- 193
- Sodium
- 1344
- Total: 50 min
- Active: 50 min
Ingredients
2 medium poblano chiles (about 5 inches long)
6 slices bacon, cut into 1/2-inch pieces
12 uncooked extra-large shrimp (about 1/2 pound), thawed if frozen, peeled, deveined and tail shells removed
1/4 teaspoon salt
1/4 teaspoon pepper
One 11-ounce can Pillsbury™ refrigerated thin pizza crust
1/2 cup Mexican crema
4 cups (16 ounces) shredded Monterey Jack cheese
One 15 1/4-ounce can whole kernel sweet corn, drained
1/4 cup fresh cilantro leaves
Directions
- Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 425 degrees F. Move oven rack to middle position. Spray large cookie sheet with cooking spray.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring frequently, until crisp. Remove bacon from skillet. Place on paper towel-lined plate; reserve drippings in skillet. Add shrimp to drippings in skillet; sprinkle with salt and pepper. Cook 1 to 2 minutes on each side or until shrimp just begin to turn pink. Place shrimp on paper towel-lined plate. Set aside.
- Unroll dough onto cookie sheet. Starting at center, press dough into 15-by-10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
- Meanwhile, gently rub chiles with paper towel to remove as much skin as possible. Cut top from each chile; remove seeds. Cut chiles into 1/4-inch strips.
- Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp.
- Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves.