Ingredients Jump to Instructions ↓

  1. 12 tomatillos, husked and rinsed

  2. 1 small onion , quartered and peeled

  3. 6 medium cloves garlic, peeled

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon cayenne pepper

  6. 1 teaspoon chipotle hot sauce

  7. 3 tablespoons chopped fresh cilantro

  8. 3 tablespoons fresh lime juice

  9. 1/2 teaspoon sea salt

  10. 6 large poblanos

  11. 4 ounces smooth, mild goat cheese

  12. 3/4 cup shredded Monterey Jack cheese

  13. 12 ounces cooked crabmeat, picked through for shells and cartilage

Instructions Jump to Ingredients ↑

  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 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.


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