Ingredients
Sauce:
- 12 tomatillos, husked and rinsed
- 1 small onion, quartered and peeled
- 6 medium cloves garlic, 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
Chilies:
- 6 large poblanos
- 4 ounces smooth, mild goat cheese
- 3/4 cup shredded Monterey Jack cheese
- 12 ounces cooked crabmeat, picked through for shells and cartilage
Directions
Preheat broiler.
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 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.
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.
Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Princess Pumpkin
Simi Valley, CA
on May 16, 2009
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My husband and I watched this episode of Challenge and I asked him what dish he'd most like to try from the show. He picked this recipe and I surprised him by making it the next night. He and I both loved it! The roasted tomatillo salsa in this recipe is an excellent, stand alone recipe. I think I'll try it sometime as the sauce for chicken or pork enchiladas, for instance. I used Anaheim chiles instead of the poblanos called for with very satisfying results. I do agree with the other reviews that this dish would be equally good with any of a number of different proteins subbed for the crab.
By gotogrammas_4430176
Southern Calif,...
on February 24, 2009
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I added some seasoned shrimp and bay scallops with one can of ceab and they were very tasty and NO frying to save calories.
By dmrmsr
Bend, OR
on May 02, 2008
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These stuff peppers were wonderful, as was the charred tomatillo salsa. We'll defintely make these stuffed peppers again and can think of lots of other uses for the salsa recipe. If anything, the delicate flavor of the crab can be a tad overpowered by the heat of the poblanos and the pungency of the salsa. So these would probably work equally as well with chicken or shrimp or even ground pork as the meat / protein item
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