Stuffed Cha-Cha Crab Chilies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This took 2nd place in the Gilroy Garlic Festival Cook-Off. I used to live so close to Gilroy that I could smell the garlic in the air. I still love garlic, and the sauce for these chiles has a nice garlic flavor. I also served it with mango salsa which complimented the crab perfectly. Congratulations Margee Berry!. Ingredients:
12 tomatillos, husked and rinsed |
1 small onion, quartered and peeled |
6 medium garlic cloves, peeled |
1/2 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
1 teaspoon chipotle hot sauce |
3 tablespoons chopped fresh cilantro |
3 tablespoons fresh lime juice |
1/2 teaspoon sea salt |
6 large poblano peppers |
4 ounces smooth mild goat cheese (i used cream cheese at room temp.) |
3/4 cup shredded monterey jack cheese (may need a bit more) |
12 ounces cooked crabmeat, picked through for shells and cartilage |
Directions:
1. Preheat broiler.
2. For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5- 10 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
3. For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
4. Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
5. Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.
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