Nayarit Crab Stuffed Chiles
Transport your taste buds to the vibrant coastal state of Nayarit with these irresistible Nayarit Crab Stuffed Chiles. This recipe features smoky, roasted poblano peppers brimming with a decadent filling of succulent lump crab meat, creamy cheese, zesty lime, and aromatic spices like cumin and chili powder. Topped with a golden layer of melted Mexican cheese, these stuffed chiles are a perfect balance of bold flavors and creamy textures. Roasting the peppers lends a deep, smoky essence, while freshly chopped cilantro and green onion add a burst of freshness. Ready in just 45 minutes, they’re ideal as an appetizer, main course, or show-stopping party dish. Serve with a dollop of sour cream and a side of salsa for the ultimate Mexican-inspired delight! Perfect for entertaining or indulging in a gourmet twist on classic stuffed peppers, this recipe will leave everyone craving more.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1 pound Lump crab meat
- 4 ounces Cream cheese
- 2 tablespoons Cilantro, chopped
- 3 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Lime juice, freshly squeezed
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Mexican cheese blend
- 1 tablespoon Vegetable oil
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Fresh salsa (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C).
Wash and dry the poblano peppers. Rub them with vegetable oil, then place them on a baking sheet.
Roast the peppers in the oven for 10-15 minutes, turning halfway through, until the skins are blistered and slightly charred.
Remove the peppers from the oven and place them in a sealed plastic bag or cover them with a towel for 10 minutes. This will help loosen the skins.
While the peppers are cooling, prepare the crab filling. In a mixing bowl, combine the lump crab meat, cream cheese, cilantro, green onion, garlic, lime juice, cumin, chili powder, salt, black pepper, and half of the shredded Mexican cheese blend. Mix until well combined.
Carefully remove the skins from the cooled poblano peppers. Make a small slit down one side of each pepper and remove the seeds and membranes, being cautious not to tear the pepper.
Stuff each poblano pepper with the crab mixture, ensuring they are filled generously.
Place the stuffed peppers back onto the baking sheet and sprinkle the remaining Mexican cheese blend over the tops.
Bake the peppers in the oven for 10 minutes, or until the cheese is melted and golden.
Serve the stuffed chiles warm with sour cream and fresh salsa on the side, if desired.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
