Recipe courtesy of Margee Berry

Stuffed Cha-Cha Crab Chilies

  • Level: Intermediate
  • Total: 43 min
  • Prep: 30 min
  • Cook: 13 min
  • Yield: 6 servings
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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

  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 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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