Roasted, smoky green chiles stuffed with sweet crab and tender shrimp in a light tomatillo sauce.
Give me a roasted green chile and I am happy! Give me a shrimp and crab stuffed green chile and I will love you forever! OK, maybe not forever, but it truly is one of my favorite ways to enjoy roasted green chiles. When I say green chiles, I am referring to the light green chiles known as Hatch, New Mexico or Anaheim peppers. And who doesn't love a huge batch of roasted green chile for pork chile verde? So tasty! For the most part, these green chile varieties are on the mild to medium side when it comes to the heat scale. But you can't always count on that being true. My suggestion would be to taste a small piece of the pepper closer to the seeds, if possible, to get the closest reading.
6 green chiles (Anaheim, New Mexico or Hatch)
1/2cup white onion diced
2cloves garlic minced
1-2 jalapeños (you can also use red fresno or serrano peppers) minced
Place the green chiles in a skillet and heat to medium. After a few minutes, drizzle them with a light coat of oil. This will speed up roasting process. As the skins blacken and blister, turn them as needed and transfer them to a plastic bag. Let them cool.
In that same skillet, add 1 tablespoon of oil and heat to medium. Add the onion, garlic and jalapeño. Saute for 5 minutes. Add the tomatillos. Season lightly with salt and pepper and cook for 6-7 minutes.
Mix in the cilantro, oregano, shrimp and lump crab meat. Squeeze in the juice of 1 lime. Reserve the remaining lime for garnish. Stir to combine and cook just until warmed through. Taste for salt and pepper. Set aside.
Remove the blistered skins from peppers. Carefully slice pepper open and remove the seeds. Stuff the peppers with crab/shrimp mixture. To plate, add some of the warm salsa, of your choice, to the serving plate. Add one stuffed pepper to each plate.
Serve with a salad or your favorite rice recipe. Garnish with cilantro and lime wedges. Some of my other favorite garnishes for these peppers are crumbled cotija cheese and Mexican crema.
Find yourself with too many green chiles? Roast them, peel them and then freeze them. They freeze well and are delicious for preparing salsas, stews and soups.