1 pkg Budweiser® Beer Battered Shrimp (9 oz)
6 large poblano peppers
1 pkg uncooked Mexican rice (8 oz)
1 can pinto beans (15 oz)
1 block Monterey Jack cheese (8 oz), shredded
2 cans red enchilada sauce (10 oz)
Chopped fresh cilantro
Preheat broiler. Broil peppers 3 to 4 minutes on each side or until skin is blistered. Or, char peppers over a gas burner. Transfer peppers to a large zip-top plastic freezer bag or place in a bowl and cover with plastic wrap.
Let stand 10 minutes to loosen skins. Rub off skins, and cut a slit down the center of each pepper. Remove the seeds and set aside. Reduce the oven temperature to 425°F.
Meanwhile, cook rice according to package directions. Stir in pinto beans and half of cheese.
Pour enchilada sauce on the bottom of a baking dish. Stuff peppers with rice mixture and place on top of sauce. Sprinkle with remaining cheese.
Bake peppers for 15 to 16 minutes. Bake Budweiser® Beer Battered Shrimp according to package directions, turning shrimp over halfway through cooking. Sprinkle peppers with cilantro, and top evenly with shrimp. Serve with lime wedges.