Stuffed Cha-Cha Crab Chilies

Total Time:
43 min
30 min
13 min

6 servings

  • 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
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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