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onion garlic ground cumin cayenne pepper hot sauce fresh cilantro lime juice salt poblanos smooth shredded Monterey Jack cheese crabmeat
Viewed: 31 - Published at: 4 years agoIngredients
- 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
- 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
Method
- 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.
