Stuffed Cha-Cha Crab Chilies

Sauce

• 12 tomatillo, husked and rinsed
• 1 small onion, quartered and peeled
• 6 medium garlic clove, 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

Chilies

• 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

Directions

1. 1

   Preheat broiler.

2. 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. 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. 4

   Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.

5. 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.