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Poblano Shrimp Flatbread (Weeknight Wins) - Andrea Espinoza, 49th Pillsbury Bake-Off Finalist: Dinner, Guest on “The Kitchen” on the Food Network.
Ingredients
  • 2 medium poblano chiles (about 5 inches long)
  • 6 slices bacon, cut into ½-inch pieces
  • 12 uncooked extra-large shrimp (about ½ pound), thawed if frozen, peeled, deveined and tail shells removed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • One 11-ounce can Pillsbury™ refrigerated thin pizza crust
  • ½ cup Mexican crema
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • One 15 ¼-ounce can whole kernel sweet corn, drained
  • ¼ cup fresh cilantro leaves
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