Prep 30 mins
Cook 20 mins
This took 2nd place in the Gilroy Garlic Festival Cook-Off. I used to live so close to Gilroy that I could smell the garlic in the air. I still love garlic, and the sauce for these chiles has a nice garlic flavor. I also served it with mango salsa which complimented the crab perfectly. Congratulations Margee Berry!.
- 12 tomatillos, husked and rinsed
- 1 small onion, quartered and peeled
- 6 medium garlic cloves, 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
- 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
- Preheat broiler.
- 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.
- 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.
- Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
- 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.