(Shrimp with Roasted Poblanos) With smoky roasted poblanos and sweet corn, this creamy, cheesy shrimp mixture packed into toasty tortillas makes a decadent lunch or dinner that is sure to please for a Cinco de Mayo feast.
Ingredients
- 8 Guerrero® Homestyle Burritos
- 2 poblano chilli peppers
- 1 tbsp butter
- 1 tbsp olive oil
- 450g large prawns, peeled, deveined and tails removed
- ½ tsp salt, divided
- ½ tsp black pepper, cracked
- 1 ear corn, kernels removed
- 1 onion, sliced
- 2 cloves garlic, minced
- ½ cup chicken stock
- ½ cup sour cream
- 1 ½ cups shredded Mexican cheese blend
- ⅓ cup chopped coriander leaves, divided
- 1 cup chicharrónes, for serving
- ½ cup crumbled feta cheese for serving
- Lime slices, for serving
Method
1. Preheat air fryer to 200°C.
2. Arrange poblanos in air-fryer basket and cook, turning occasionally, for 8 to 10 minutes or until charred all over. Transfer to a heatproof bowl. Cover with plastic wrap and let steam for 10 minutes. (This will loosen skins.) Peel, seed and slice poblanos.
3. Warm tortillas according to package directions.
4. Meanwhile, in a large skillet set over medium-high heat, stir butter and oil until melted. Add prawns, ¼ tsp salt and ¼ tsp pepper; cook, turning once, for 2 to 4 minutes or until prawns turn pink and are slightly charred. Using a slotted spoon, transfer to a plate.
5. To the same skillet, add poblanos, corn kernels, onion, garlic, remaining ¼ tsp salt and remaining ¼ tsp pepper; cook, stirring occasionally, for 3 to 5 minutes or until onion is softened.
6. Stir in stock and bring to a boil. Reduce heat to low. Return prawns to skillet and stir in sour cream and Mexican cheese blend. Cook, stirring occasionally, for 2 to 3 minutes or until the sauce is thick and creamy. Remove from heat; stir in 2 tbsp coriander.
7. Serve creamy prawns mixture with warm tortillas, chicharrónes, feta cheese, remaining coriander and lime wedges.
