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pastry egg frozen corn onions garlic shrimp Philadelphia cream cheese peppers fresh cilantro Four-Cheese
Viewed: 54 - Published at: 3 years agoIngredients
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, beaten
- 1 cup frozen corn, thawed, well drained
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 lb. uncooked deveined peeled medium shrimp, chopped Safeway 1 lb For $8.99 thru 02/09
- 3 oz. PHILADELPHIA Cream Cheese, cubed
- 2 Tbsp. chopped canned chipotle peppers in adobo sauce
- 1/4 cup chopped fresh cilantro, divided
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
Method
- Heat oven to 425F.
- Unfold pastry sheet on parchment-covered baking sheet; fold over edges of pastry to form 1/2-inch rim, pressing firmly into base to seal.
- Prick base with fork; brush with egg.
- Bake 12 min.
- or until pastry is puffed and golden brown.
- Meanwhile, cook and stir corn in large skillet on medium heat 3 min.
- or until golden brown.
- Add onions and garlic; cook and stir 3 min.
- Add shrimp; cook and stir 4 min.
- or until shrimp turn pink.
- Add cream cheese and peppers; cook and stir 30 sec.
- to 1 min.
- or until cream cheese is completely melted and mixture is well blended.
- Stir in half the cilantro.
- Spread shrimp mixture onto pastry crust.
- Top with cheese; bake 3 min.
- or until melted.
- Sprinkle with remaining cilantro.
