Seafood Stuffed Chilies
Ingredients
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.
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