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STUFFED CHA-CHA CRAB CHILIES




Source of Recipe


merstar


List of Ingredients




Sauce:
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
1/2 Cup cucumber, diced and seeded

Chilies:
6 large Poblano chili peppers
4 ounces goat cheese, mild and smooth type
3/4 Cup shredded Monterey jack cheese
12 ounces cooked crab meat


Recipe



Sauce:

1. Place tomatillos, onions and garlic in a large heavy skillet. Heat over medium-high heat, turning often for 5 minutes. Tomatillos and onion should be slightly charred but still firm.

2. Transfer tomatillo mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Blend to a coarse puree.

3. Return mixture to skillet and keep warm while preparing the stuffed chilies.

Chilies:

1. Place chilies on a baking sheet and place under the broiler, turning a few times until all sides are charred. Place in a paper bag and seal. Set aside for 8 minutes.

2. While chilies are resting, in a medium bowl, blend the goat cheese, Monterey jack and crab meat. Set aside.

3. Peel chilies then cut a slit lengthwise down one side only and carefully remove seeds.

4. Stuff each chili with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal.

5. Broil 6 to 8 minutes until cheese is melted and chilies are heated through.

6. Transfer to a serving plate and spoon sauce around the chilies.

Serves 6