Crab and Requeson Rellenos

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