Cornmeal Crusted Crab Stuffed Chile Relleno

Name: Cornmeal Crusted Crab Stuffed Chile Relleno
Prep time: 1 h
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tablespoons olive oil, plus more for drizzling peppers; 4 large poblano peppers, washed and dried; 1/3 cup pancetta, diced; 1/3 cup white onion, diced; 2 cloves garlic, minced; 1 jalapeño, minced; Salt and pepper, to taste; 1/4 cup sundried tomatoes, minced; 1 cup lump crab meat; 1/2 cup seasoned bread crumbs; Zest and juice of 1 large lemon; 1 large egg, lightly beaten, plus 2 more reserved for egg wash; 1/4 cup cilantro, chopped; 1/4 cup flour; 1/2 cup yellow cornmeal; 1 cup of crema Mexicana (optional)

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Prep 60 min
Total 1 hr 45 min
Ingredients 16
Servings 4

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Sonia Mendez Garcia A twist on the traditional chiles rellenos recipe. Instead of picadillo, this roasted poblano is stuffed with crab and pancetta, then coated with a crunchy cornmeal crust. A chile relleno dinner to remember!

Ingredients

4 tablespoons olive oil, plus more for drizzling peppers
4 large poblano peppers, washed and dried
1/3 cup pancetta, diced
1/3 cup white onion, diced
2 cloves garlic, minced
1 jalapeño, minced
Salt and pepper, to taste
1/4 cup sundried tomatoes, minced
1 cup lump crab meat
1/2 cup seasoned bread crumbs
Zest and juice of 1 large lemon
1 large egg, lightly beaten, plus 2 more reserved for egg wash
1/4 cup cilantro, chopped
1/4 cup flour
1/2 cup yellow cornmeal
1 cup of crema Mexicana (optional)

Directions

1

Heat 2 skillets to medium; Add 2 tablespoons of olive oil to each.
2

Add poblano peppers to first pan, cover loosely with foil paper. This is a stovetop method for charring the peppers. As they get hot, the oil will pop and crackle a bit. Cook for 15 to 20 minutes, turning as needed. Transfer to plastic bag to steep and cool.
3

In second pan, add pancetta, onion, garlic and jalapeño. Season lightly with salt and pepper; cook for 7 minutes. Add in the sundried tomato and cook for 2 minutes. Remove from heat and let cool for 15 minutes.
4

Preheat oven to 400°F. Line a baking pan with foil paper, set aside.
5

To the pancetta mix, add crab, 1/2 cup bread crumbs, lemon zest and juice. Stir well and taste for salt before adding in the 1 egg and 1/4 cup cilantro. Cover and chill.
6

Peel off blistered skins from the peppers, careful not to tear them. Cut a slit down one side and remove the seeds and membranes. Divide the filling among the peppers; do not overstuff.
7

Set up three shallow bowls, for flour, beaten eggs and the last for cornmeal. Season the flour and cornmeal lightly with salt and pepper. Dust the stuffed poblanos with flour; dip in egg wash and then coat with cornmeal. Drizzle with olive oil and bake for 35 minutes, move to higher rack and broil for 2 to 4 minutes to brown the tops. Garnish with your favorite flavored crema.

Expert Tips

tip 1
Prepare a quick avocado crema. In the processor, add 1 sliced avocado, 3/4 cup crema, 1/3 cup cilantro, lemon juice, salt and pepper to taste. Process until smooth. If too thick, add a little water.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Sonia Mendez Garcia A twist on the traditional chiles rellenos recipe. Instead of picadillo, this roasted poblano is stuffed with crab and pancetta, then coated with a crunchy cornmeal crust. A chile relleno dinner to remember!