Cooking Directions

• Lightly oil the grill rack and heat the grill to medium-high.  Grill the poblano chiles until blackened on all sides.  Remove the chiles from the grill to a paper bag.  Close the bag and set aside.
• Beat the oil, lime juice, chipotle pepper, maple syrup and cumin in a small bowl with a fork.  Thread the shrimp onto skewers.  Brush the shrimp with the oil mixture.
• 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.
• 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.
• 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.
• Spread the enchilada sauce in a 3-quart shallow metal baking pan.  Place the stuffed chiles into the pan.  Cover the pan with foil.
• Grill until the filling is hot.  Sprinkle with the pine nuts before serving.

Ingredients

• 8 fresh large poblano chile
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 canned chipotle pepper in adobo sauce, drained and minced
• 1 tablespoon pure maple syrup
• 0.5 teaspoon ground cumin
• 0.5 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
• 2  medium corn on the cob, husks removed
• 1 cup crumbled goat cheese (about 4 ounces)
• 0.75 cup shredded Monterey Jack cheese
• 0.667 cup Pace® Picante Sauce
• 2 cups enchilada sauce
• 0.25 cup pine nuts, toasted