Seafood Stuffed Chilies


1 clove garlic minced
1/4 cup onion, chopped
6 large canned whole green chili peppers rinsed and drained (or better yet use fresh Anaheim peppers, and char them over a gas flame until blackened to remove skin)
1 tsp cooking oil
8 oz small shrimp
8 oz crab meat
1/4 tsp ground cumin
1/2 tsp dried oregano
3/4 cup jack cheese shredded
1/2 cup cheddar cheese, shredded
If you love shrimp, crab meat and chilies, this recipe is for you!


  • Slit each pepper down one side to cut open, remove and discard seeds.
  • Heat cooking oil in a medium skilled and saute garlic and onion for 3 minutes.
  • Add crab met, oregano and cumin, stir, then remove from heat.
  • Add half the cheddar cheese and half the Monterey Jack cheese to the seafood mixture and mix well.
  • Spoon mixture onto half of each pepper and close by folding the other half over stuffing.
  • Place chilies in a square 2 qt baking dish. sprinkle with remaining cheese, Cove and bake in a 375 degree oven for 20 minutes or until chilies are thoroughly heated and the cheese has melted.
  • Note: you may pre roast the chilies before stuffing by rotating then over and gas flame to blister and remove skin.




15 min


25 min


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