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Cornmeal Crusted Crab Stuffed Chile Relleno

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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!
by Qué Rica Vida Cocina
Updated Apr 9, 2014
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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!
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