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Poblano Shrimp Flatbread

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By Pillsbury Kitchens
Updated Nov 13, 2018
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Extra creamy and cheesy, with a dynamite combination of roasted poblano chiles, shrimp, corn and crispy bacon, this delightful flatbread’s flavor can’t be beat. Ready in less than an hour, this spicy flatbread offers maximum flavor payoff with minimal effort—just how we like it!

More About This Recipe

  • My favorite food growing up was my mom’s recipe for chiles rellenos. They were always so cheesy and delicious. My mom would stuff them with cheese, but on special occasions she would add shrimp, and she always served them on a bed of rice with corn. Each time I eat chiles rellenos, they remind me of my birthdays or the days I’d come home from college. Even now as an adult she still makes them for me. Growing up, my mom would cook every night. No matter how busy life got, she always made sure our family came together for dinner. I believe that’s why I love to cook so much. Food brought our family together for dinner. My mom also taught me how to cook. One of the first things my mom taught me how to make was “rajas con crema,” which is basically poblano peppers in a Mexican cream sauce with corn. This recipe that I created was inspired by both—my favorite food growing up and one of the first things I learned how to cook. My Poblano Shrimp Flatbread really tastes like a mixture of cheesy chiles rellenos and creamy rajas con crema. It’s the perfect mashup.

Poblano Shrimp Flatbread

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 10
  • Servings 6
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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 lb), thawed if frozen, peeled, deveined, tail shells removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1/2 cup Mexican crema
  • 4 cups shredded Monterey Jack cheese (16 oz)
  • 1 can (15.25 oz) whole kernel sweet corn, drained
  • 1/4 cup fresh cilantro leaves

Instructions

  • Step 
    1
    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°F. Move oven rack to middle position. Spray large cookie sheet with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    Unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
  • Step 
    4
    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.
  • Step 
    5
    Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp.
  • Step 
    6
    Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves.

Nutrition

590 Calories
35g Total Fat
34g Protein
35g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
320
Total Fat
35g
54%
Saturated Fat
20g
100%
Trans Fat
1g
Cholesterol
150mg
50%
Sodium
1060mg
44%
Potassium
310mg
9%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
6g
Protein
34g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
60%
60%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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