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Crab and Requeson Rellenos

Recipes

Ingredients:

Peppers: – 6 poblano peppers – 2 tablespoons avocado oil or other vegetable oil – 1 cup diced onion – 2 jalapeños, seeded and finely diced – 1 tablespoon minced garlic – 1 cup chopped asparagus – 12 ounces cooked crabmeat, preferably Dungeness – 1 cup seeded, diced Roma tomatoes – 1 tablespoon lemon zest – 1 tablespoon lime zest – 1 tablespoon freshly ground black pepper – 2 teaspoons sea salt – 1 cup Real California Requeson cheese – 1/2 cup grated Real California Cotija cheese – 1/2 cup shredded Real California Oaxaca cheese Sauce: – 8 ounces Real California unsalted butter – 2 cloves garlic, pressed with a garlic press or minced – 2 cups Real California Mexican crema agria – 1 cup Real California milk – 1 minced chipotle in adobo, plus 1 teaspoon adobo sauce – 2 teaspoons sea salt – 1 teaspoon freshly ground black pepper – 1 cup chopped fresh cilantro :Hispanic Cheese, Rellenos, Dinner, Entree, Cotija, Oaxaca, Requeson, Hispanic Dairy
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Directions:

To prepare Peppers, on a hot grill or under a broiler, cook peppers until skin is blackened and blistered, 10-12 minutes, turning halfway through. Remove from the heat and arrange on a rimmed baking sheet. Cover and set aside to steam 8-10 minutes. Rub charred skin from peppers. Cut a small lengthwise slit in each pepper and remove seeds and veins (leave stems attached).

In a skillet, heat oil. Add onion, jalapeño, and garlic and cook until onion starts to soften. Add asparagus and cook to heat through. Add crab, tomatoes, zests, pepper, and salt. Remove from the heat and gently stir in the cheeses a little at a time. Set aside to cool 5-10 minutes. Fill each pepper with 1/3-1/2 cup crab mixture. (Use any leftover mixture for tostadas.)

To prepare Sauce, in a large skillet or Dutch oven over medium heat, melt butter. When it starts to bubble, add garlic and cook about 1 minute. Slowly add crema and milk, whisking until smooth. Add chipotle, salt, and pepper. Add cilantro and lower heat to a gentle simmer. Carefully add stuffed peppers to sauce, slit side up (the peppers shouldn’t be fully submerged). Cover and simmer 10 minutes.

Serving suggestion:

Serve with rice and fresh avocado salad

Recipe courtesy of Chef Mark Casale, Dos Coyotes Border Café, Sacramento, Calif. –Cal Mex Invitational Entrée Category

Per Order:

6 servings

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