Mexican Seafood Stuffed Chilies

  • 40 mins
  • 11 ingredients

Ingredients

  • 6 fresh poblano chillies
  • 2 cloves garlic minced
  • 1 tbs canola oil
  • 1/4 cup red onion, chopped
  • 1/4 lb lump crab meat
  • 1/4 cup small shrimp, peeled de-veined and chopped
  • 1/4 tsp ground cumin
  • 1 tsp oregano
  • kosher salt and fresh cracked black pepper to taste
  • 1 cup Monterey jack cheese
  • 1/2 cup pepper jack cheese
This recipe uses roasted poblano chilies which are readily available at your grocery store. The are dark green and about half the size of a bell pepper. They are slightly spicy and roasting brings out and incredible flavor.

 

  • Roast peppers over a gas flame or under a broiler turning until skin is black and charred.
  • Put peppers in a zip lock bag for 5 minutes. This will loosen the skin. Once peppers have steamed in the plastic bag, remove them and pull away the black skin. Do not rinse the peppers.
  • Cut the top off the peppers and with a spoon remove seeds and ribs. Reserve the tops of the peppers.
  • Heat cooking oil in a saute pan, and add the garlic and onion. About 3 minutes.
  • Add the shrimp and cook until they are pink. About 2 minutes.
  • Add the crab meat, oregano, cumin, salt and pepper.
  • Add the crab meat, remove from the heat and gently mix all ingredients.
  • Add half of the cheese, and mix.
  • Stuff each pepper with an equal amount of the seafood and cheese mixture
  • Place stuffed chilies in a baking dish and sprinkle with remaining cheese.
  • Cover baking dish with foil and bake at 375 degrees for about 20 minutes.
 

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