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Main dishes

Shrimp Chilaquiles with Poblanos & Bacon

Shrimp Chilaquiles with Poblanos & Bacon recipe
photo by:kraft
Dinner for six in 35 minutes? Get out the tortilla chips and mozzarella and try Shrimp Chilaquiles with Poblanos & Bacon. Done.
20 min
35 min
6 servings
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What You Need

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

Make It

CHOP enough cilantro to measure 1 Tbsp.; set aside. Blend remaining cilantro, tomatoes, cream cheese, half the onions and 1 chile in blender until smooth.

COOK bacon in large skillet on medium heat 4 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from skillet, reserving 1 Tbsp. drippings in skillet; drain bacon on paper towels. Cut remaining chiles into thin strips; add to skillet with remaining onions. Cook and stir 2 min. or until onions are crisp-tender. Add shrimp; cook and stir 3 min. or until shrimp turn pink. Remove from skillet; cover to keep warm.

SPREAD chips onto bottom of skillet; top with tomato sauce. Cover; cook 3 min. Top with mozzarella and shrimp mixture; cook, covered, 3 min. or until mozzarella is melted. Top with bacon and reserved cilantro.

Kraft Kitchens Tips

Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Special Extra
Serve with avocado slices.
Prepare using KRAFT Mexican Style Finely Shredded Four Cheese.
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