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Grilled Crab-Stuffed Hatch Chiles
Prep: 20 minutes plus standing
Grill: 14 minutes • Serves: 8
1/4 cup Our Family® Original Sour Cream
2 large ears fresh sweet corn, husks and silks removed
8 large Hatch chile peppers
1 package (8 ounces) Our Family® Original Cream Cheese, softened
1 container (8 ounces) refrigerated lump crabmeat, drained, picked through and coarsely chopped
3/4 cup Our Family® Finely Cut Shredded Parmesan Cheese
2 tablespoons chopped fresh cilantro plus additional for garnish (optional)
2 tablespoons fresh lime juice
1-1/2 teaspoons Our Family® Garlic Powder
1/4 teaspoon Finest Reserve™ by Our Family® Black Peppercorn Grinder
1.Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk hot sauce and sour cream; cover and refrigerate. Makes about 1/2 cup hot sauce mixture.
2.Place corn on hot grill rack; cover and cook 12 minutes or until lightly charred, turning occasionally. During last 6 minutes of cooking, place chile peppers on hot grill rack; cover and cook 6 minutes or until lightly charred, turning every 2 minutes. Transfer peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cobs. Makes about 2 cups corn.
3.In large bowl, stir cream cheese, crabmeat, 1/4 cup Parmesan cheese, cilantro, lime juice, garlic powder, black pepper and corn. Makes about 3 cups cream cheese mixture.
4.With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each pepper; remove seeds and membranes being careful not to tear peppers. Fill peppers with cream cheese mixture; sprinkle with remaining 1/2 cup Parmesan cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese is melted. Makes 8 stuffed peppers.
5.Serve peppers drizzled with sour cream mixture garnished with cilantro, if desired.
Approximate nutritional values per serving (1 stuffed pepper):
218 Calories, 14g Fat, 8g Saturated Fat, 69mg Cholesterol, 522mg Sodium,
12g Carbohydrates, 1g Fiber, 5g Sugars, 0g Added Sugars, 13g Protein