Crab-Hatch Chile Jalapeño Poppers Recipe

How are your peppers growing this summer?

Mine have had a difficult time taking off and I’m not happy about it, especially when I see recipes like this one!

 

Do you have some home-grown jalapenos for this recipe?

 

Crab-Hatch Chile Jalapeño Poppers

 

Crab chile poppers with jalapenos melissas recipe on foodie gardener

This delicious “Crab-Hatch Chile Jalapeño Poppers” recipe is from my friends at Melissa’s World Produce and is featured in their book, “The Great Pepper Cookbook.”

 

 

Prep Time: 30 min. / Total Time: 45 min. / Serves: 16 (1 popper)

 

4 cups shredded mozzarella cheese (about 1 pound)

½ pound lump crabmeat, cleaned (Carefully pick through crabmeat to clean it, gently feeling for any bits of shell with fingertips to avoid crumbling the juicy chunks of meat)

3 fresh Hatch chile peppers, roasted, peeled, stems and seeds removed, and diced

16 large fresh jalapeño chile peppers (about 1½ pounds), halved

 

 

  1. Preheat oven to 400°F. Line a baking sheet with foil; lightly spray with cooking spray. In a large bowl, gently combine cheese, crabmeat, and Hatch chile.

 

  1. Carefully remove seeds and veins from jalapeño chile halves. Spoon crabmeat mixture evenly into jalapeño chile halves. Arrange on prepared baking sheet. Bake at 400°F until jalapeño chiles just start to get tender and cheese browns, about 7 to 10 minutes. Serve.

 

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About the author  ⁄ Shirley Bovshow

I'm known as "EdenMaker," as well as a "Foodie Gardener" on the web, but you can call me "Shirley" anytime! When I'm not eating or growing my own food, I'm busy designing gardens and producing garden TV shows! When it's time to cook, I ask my family, "What country do you want to visit tonight?" Thank God for WeightWatchers, most of my fruits and veggies are "0-Points." Some of you know what I'm talking about!

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