Stuffed Cha-Cha Crab Chilies

1. 1

   Preheat broiler.

2. 2

   For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet.

3. 3

   Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes.

4. 4

   Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt.

5. 5

   Process to a coarse puree.

6. 6

   Return mixture to skillet and keep warm while preparing the stuffed chilies.

7. 7

   For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred.

8. 8

   Place in a paper bag and seal.

9. 9

   Let steam about 10 minutes to loosen the skin.

10. 10

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

11. 11

    Set aside.

12. 12

    Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds.

13. 13

    Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal.

14. 14

    Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes.

15. 15

    Transfer to serving plates and spoon sauce around the stuffed chilies.

* Per serving · 4 servings · Values may vary.