Cook this delicious battered Crab and Shrimp Stuffed Chile, ideal for Lent. With a creamy crab and shrimp filling. Served with a chipotle pepper sauce.
1/2 packages Queso Quesadilla® Shredded Cheese, 140 g / 5 oz
1/2 cups white rice, cooked
1 cup shrimp, cooked and in pieces
1 cup crab meat, cooked
1/4 cups green onion stalks, finely chopped
1 Jalapeño chile, finely chopped
1/4 cups fresh cilantro, finely chopped
2 tablespoons sour cream
salt
pepper
4 Poblano chiles, roasted, deveined, and skinless
2 González® Eggs, separated into whites and yolks
flour
vegetable oil, for frying
1 cup sour cream, for the sauce
2 tablespoons chipotle chile in adobo sauce, ground, for the sauce
fresh cilantro, fresh, for decoration
Preparation
35 mins
10 mins
Low
In a bowl, mix Queso Quesadilla® Shredded Cheese with white rice, shrimp, crab meat, green onion stems, jalapeño pepper, cilantro, sour cream, and season with salt and pepper.
Stuff the poblano chiles with the previous mixture and close. If necessary, secure with wooden toothpicks. Set aside.
Beat the egg whites from Huevos González® until they double in volume and you achieve stiff peaks. Add the yolks while continuing to beat until incorporated.
Coat the chiles by passing them through flour, removing the excess, and then through the egg mixture.
Fry the chiles in a deep skillet with hot oil until golden brown on all sides. Drain on paper towels.
In a bowl, mix the sour cream with the chipotle pepper. Serve the chiles, accompanied by this sauce, and garnish with cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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