Cheesy Crab Chile Relleno

This is so easy to make, and puts a seafood spin on a Tex-Mex staple. And it's Canadian husband approved!

You'll need:
  • 3 large Poblano peppers (or 4 medium sized ones)
  • 2 cans (6 oz each) white crab meat, drained (I used regular but you can also use lump crab meat for a thicker texture)
  • 1 can Rotel, drained
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp adobo seasoning
  • 1 c shredded cheese (Mexican blend or Colby jack work best)
  • 1 jalapeno, seeded and finely diced
  • lime wedges and cilantro, for garnishing

Cut the poblanos in half and remove the stem and seeds. You'll be filling the halves with the crab mixture, so try to cut them so that you get two sides that could feasibly hold some filling.

Mix the drain crab meat and Rotel in a large bowl with the salt, pepper, adobo, 1/2 c shredded cheese, and the jalapenos if you want to add some spice. Stuff the poblanos with the mixture and settle them side by side in a pan. Top with the remaining 1/2 c of cheese.

Cover tightly with aluminum foil and bake at 400 for about half an hour, until all the cheese melts.

Top with chopped cilantro and a squeeze of lime, and serve with Mexican rice or beans. (The pilaf recipe - pictured here - is forthcoming, courtesy of my foodie friend John Gannon!)