Stuffed Cha-cha Crab Chilies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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
• 6 large poblano peppers
• 4 ounces smooth mild goat cheese (i used cream cheese at room temp.)
• 3/4 cup shredded monterey jack cheese (may need a bit more)
• 12 ounces cooked crabmeat, picked through for shells and cartilage

Recipe

• 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- 10 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.