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
Preparation
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.
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.
Unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
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.
Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp.
Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves.
