Chiles, Turkey Bacon and Onion


enough of oil
4 poblano chiles
to taste of salt
1 cup turkey bacon, finely chopped
1 cup onion, finely chopped
1 cup of orange marmalade
4 tablespoons hot sauce
3 cups of cheap shrimp
1/2 cups of yellow corn kernels
1/4 cups cambray onion stalk, in thin strips
1 cup manchego cheese, grated, to gratin
to taste white rice, to accompany


Heat the oil in a saucepan over medium heat, fry the chiles until you notice that the skin begins to come off, remove from the oil and add salt. Booking.

Rub the chiles on a board to finish removing the skin, open the chile and remove the seeds. Booking.

In a skillet over medium heat, cook the bacon until it begins to release the fat and is fried. Add the onion, the orange marmalade and the hot sauce.

Cook for 3 minutes or until it begins to glaze, add the shrimp, the corn kernels and continue cooking for 3 more minutes.

Finally, add the onion tails and the grated Manchego cheese. Remove from heat and reserve.

Fill the chiles with the shrimp.

Serve the shrimp chiles rellenos on a plate and accompany with white rice.