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
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
- 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.
- 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.