Shrimp Chilaquiles with Poblanos and Bacon

Shrimp Chilaquiles with Poblanos and Bacon

Dinner for six in 35 minutes? Get out the tortilla chips and mozzarella and try Shrimp Chilaquiles with Poblanos & Bacon. Done.


  • 1 cup fresh cilantro, divided
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 4 ounces (1/2 of 8-ounce package)PHILADELPHIA Cream Cheese, softened
  • 1 onion, chopped, divided
  • 3 poblano chiles, roasted, peeled, seeded and deveined
  • 4 slices OSCAR MAYER Bacon, chopped
  • 1 1/2 pounds uncooked medium shrimp, peeled, deveined
  • 8 cups (7 ounces) tortilla chips
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


  1. Chop enough cilantro to measure 1 tablespoon; set aside.
  2. Blend remaining cilantro, tomatoes, cream cheese, half the onions and 1 chile in blender until smooth.
  3. Cook bacon in large skillet on medium heat for 4 minutes or until crisp, stirring occasionally.
  4. Use slotted spoon to remove bacon from skillet, reserving 1 tablespoon drippings in skillet; drain bacon on paper towels.
  5. Cut remaining chiles into thin strips; add to skillet with remaining onions. Cook and stir for 2 minutes or until onions are crisp-tender.
  6. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Remove from skillet; cover to keep warm.
  7. Spread chips onto bottom of skillet; top with tomato sauce. Cover; cook for 3 minutes.
  8. Top with mozzarella and shrimp mixture; cook, covered, for 3 minutes or until mozzarella is melted.
  9. Top with bacon and reserved cilantro.

Prep Time 20 min | Total Time 35 min | 6 servings

Recipe and photo credit (used with permission): Kraft Foods -