Three Cheesed Shrimp Chiladas Topped w/ Corn Chum
- 10 oz queso fresco ( crumbled)
- 10 oz oaxaca (grated and halved. Similar to mozzarella. Melts a little different it’s not stringy.)
- ½ cup asadero (grated. Similar to parmigiano.)
- 1 pound shrimp (peeled deveined )
- 5 tsp garlic (='s 5 sliced fresh cloves)
- 2 oz poblano (='s one pepper)
- 1 tbsp Cottonmouth
- ½ lb bacon (='s 1/2 pack or 5-6 pieces thin/cheap )
- 12 oz tortillas (='s one bag)
- 2 tbsp butter
- 1 tbs olive oil
- 1/4 tsp salt (to taste)
- 1.5 cup corn (='s 3 ears)
- 2 oz red onion (diced or sliced, purple onion)
- 2 tsp garlic (='s 2 sliced fresh cloves)
- 1 tbsp butter
- 2 tbsp mayonnaise
Chilada and Corn Chum Construction
- Get oven to 350, start your charcoal grill, and a pan big enough to house your shrimp to medium heat.
- Assuming you got the cheeses grated and crumbled. Put all of them except half of the oaxaca in a large bowl. Save half the oaxaca for sprinkling over enchiladas.
- On a foil layered cookie sheet lay out the bacon. If you have a grate put that on cookie sheet then bacon on top of grate.
- Put bacon in oven and set timer for 30 minutes.
- Drop 2 tbsp butter and garlic slices in pan and cook until brown.
- Pull from heat and let cool.
- Pour a little olive oil on the corn and sprinkle Cottonmouth on them. Place them on cool side of grill.
- Pour a little olive oil on shrimp and sprinkle some Cottonmouth.
- Grilling the shrimp we’re doing a hot sear and pull. They won't be cooked, just trying to get a fire kiss grilled flavor. So put them over hot part of grill and sear for about 1 minute per side and pull them.
- Spin the corn if they need to be spinded.
- Chop your shrimp into pieces. Mine were chopped irregular from ¼ to ½ inch.
- Toss the chopped shrimp in the cooled garlic butter pan we did earlier.
- Once the shrimps coated and cooled, dump them in the cheese bowl. Clean the pan we need it again.
- What’s the bacon doing?
- Cut your poblano top and bottom tip off. Slice long ways down skinnier side so you have 2 pieces about 3x3”. Scrape, cut, or remove seed and veins.
- Cut 2 hamburger like slices of your purple onion about ¼ inch thick.
- Bring your salt, poblano and onion pieces out to grill and put them on it. Dash with salt.
- Your corn should be cooking pretty good so start spinning to get grill flavor all over. Flip poblanos and onion until grilled to your perfection. Finish out these 3 things and we’re done with the grill.
- Cut your grilled poblano into ¼ inch squares or smaller. Drop in cheese bowl. You won’t really taste the poblano but will feel the slight heat. Nothing painful.
- Hoping the bacon is done, chop or crumble them into ¼ to ½ inch pieces. Drop it in the cheese bowl. Leave oven at 350.
- Mix everything up in the cheese bowl well until you have enchilada guts. 😂
- Spray no stick, butter, or put a thin layer of sauce on bottom of Pyrex. This makes quite a bit so you may need 2 Pyrexes. Mine made 15 (I think) about 2” round and took 2 Pyrexes.
- Take a tortilla in hand and place about ½ cup of the enchilada guts in it.
- Push end to end and roll. Like a cigar.
- Place seam side down in Pyrex.
- Do # 23 thru 25 until you’ve run out of the mix.
- Cover enchiladas with remaining grated oaxaca cheese.
- Cover finished Pyrexes with aluminum foil and put in 350 degree oven.
- Cook for 45 minutes.
- Pull foil and bake for additional 15 minutes.
- Turn off oven a put cooked enchiladas in safe spot to cool.
- Heat pan to medium heat.
- On a plate cut corn kernels of your 3 ears of corn.
- Cut up your grilled onion and throw on corn.
- Put 1 tbsp butter and garlic in pan and push around until brown.
- When browned pour over plate of corn.
- Taste for salt, dash if needed.
- Mix the 2 tbsp of mayonnaise with the corn. You can add more mayonnaise if you want. I find less is better. Something weird happens with the corn chum when less mayonnaise is added. I don’t know what the hell it is but it’s nice.
- Also, if you read this before pulling the trigger a grilled cut up pepper makes the corn chum extra jazz hands.
- Plate your plates and get after it!
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