Stuffed Cha-Cha Crab Chilies

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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.

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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.

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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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The tomatillo sauce for this dish really compliments the sweetness of the crab. The flavors are fresh and vibrant! My only complaint is that it could do with more cheese...the filling wasn't as creamy as I would have liked. I'll try making these with leftover rotisserie chicken to save $$ next time!

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Thank you to whoever submitted this gem.