Nayarit Crab Stuffed Chiles

Jun 02, 2023June 2, 20230 16
Spicy and flavorful Nayarit Crab Stuffed Chiles
in Appetizer

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

6 poblano chiles , roasted and peeled
vinegar
1 tablespoon butter
1 tablespoon olive oil
1/4 small onion , finely chopped
1 lb cooked crabmeat or can crabmeat , flaked
2 tablespoons chopped chives or 2 tablespoons green onions
1/2 lb mango , peeled and finely chopped
salt
pepper
2 mangoes , peeled and cut into large chunks
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons chicken stock
1/2 cup canned mango nectar ( NOT juice )
1 small garlic clove , roasted and chopped
salt
fresh ground black pepper
3 tablespoons olive oil
3/4 teaspoon olive oil
1/8 teaspoon sugar ( optional )
6 sprigs thyme

Nutrision Information

Servings Per Recipe
6
Calories
269
Sugar
18g
Fat
15g
Nayarit Crab Stuffed Chiles are a traditional Mexican dish that originates from the state of Nayarit, located on the western coast of the country. This flavorful dish is known for its spicy kick and the combination of tender crabmeat and sweet mango that makes for a delicious filling. Poblano chiles are roasted and peeled, stuffed with the crab and mango mixture, and topped with a tangy mango sauce. This dish is perfect for entertaining and is sure to be a crowd-pleaser. The recipe can be adjusted to suit individual tastes by adjusting the level of spiciness.

Instructions

1.Preheat broiler. Line a baking sheet with foil and lay the chiles on it flat.
2.Brush the chiles lightly with vinegar on both sides.
3.Melt butter with 1 Tbsp. olive oil in a skillet set over medium heat.
4.Add the onion and sauté until translucent, about 3 minutes.
5.Add the crabmeat, chives, and chopped mango to the skillet.
6.Season generously with salt and pepper, and continue to cook until heated through, about 2-3 minutes.
7.Using a small spoon, stuff the mixture into the poblanos, pressing gently to fill.
8.To make the sauce, purée the chunks of mango in a blender with the cider vinegar and chicken stock.
9.Pour the mango purée into a medium saucepan, and cook over medium heat until reduced by half, about 8-10 minutes.
10.Add the mango nectar, garlic, salt, black pepper, olive oil, and optional sugar.
11.Simmer the sauce for an additional 5 minutes, stirring occasionally, until well blended.
12.Serve the stuffed chiles on individual plates, topped with a generous drizzle of the sauce and a sprig of thyme.

PROS

The combination of tender crabmeat and juicy mango makes for a delicious and unique filling that is sure to impress your guests.

Roasting the poblanos helps to enhance their natural sweetness and gives them a nice smoky flavor.

The mango sauce adds a bright and tangy finish to the dish.

CONS

Some individuals may find the poblanos too spicy.

Removing the skins and seeds of the poblanos can be time-consuming.

The sauce can be a bit sweet for some palates.

HEALTH & BENEFITS

Crab is a good source of protein, vitamins, and minerals such as zinc and selenium.
Mangoes are loaded with vitamins C, A, and B6, and are a rich source of antioxidants that have been linked to reducing inflammation and promoting digestive health.
The sauce is low in fat and calories and contains no cholesterol. It is also a good source of vitamin A and vitamin C.

Print

Leave a Reply

Your email address will not be published.