Nayarit Crab Stuffed Chiles

Transport your taste buds to the vibrant coastal state of Nayarit with these irresistible Nayarit Crab Stuffed Chiles. This recipe features smoky, roasted poblano peppers brimming with a decadent filling of succulent lump crab meat, creamy cheese, zesty lime, and aromatic spices like cumin and chili powder. Topped with a golden layer of melted Mexican cheese, these stuffed chiles are a perfect balance of bold flavors and creamy textures. Roasting the peppers lends a deep, smoky essence, while freshly chopped cilantro and green onion add a burst of freshness. Ready in just 45 minutes, they’re ideal as an appetizer, main course, or show-stopping party dish. Serve with a dollop of sour cream and a side of salsa for the ultimate Mexican-inspired delight! Perfect for entertaining or indulging in a gourmet twist on classic stuffed peppers, this recipe will leave everyone craving more.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 1 pound Lump crab meat
• 4 ounces Cream cheese
• 2 tablespoons Cilantro, chopped
• 3 stalks Green onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Lime juice, freshly squeezed
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Shredded Mexican cheese blend
• 1 tablespoon Vegetable oil
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Fresh salsa (optional, for serving)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and dry the poblano peppers. Rub them with vegetable oil, then place them on a baking sheet.

Step 3

Roast the peppers in the oven for 10-15 minutes, turning halfway through, until the skins are blistered and slightly charred.

Step 4

Remove the peppers from the oven and place them in a sealed plastic bag or cover them with a towel for 10 minutes. This will help loosen the skins.

Step 5

While the peppers are cooling, prepare the crab filling. In a mixing bowl, combine the lump crab meat, cream cheese, cilantro, green onion, garlic, lime juice, cumin, chili powder, salt, black pepper, and half of the shredded Mexican cheese blend. Mix until well combined.

Step 6

Carefully remove the skins from the cooled poblano peppers. Make a small slit down one side of each pepper and remove the seeds and membranes, being cautious not to tear the pepper.

Step 7

Stuff each poblano pepper with the crab mixture, ensuring they are filled generously.

Step 8

Place the stuffed peppers back onto the baking sheet and sprinkle the remaining Mexican cheese blend over the tops.

Step 9

Bake the peppers in the oven for 10 minutes, or until the cheese is melted and golden.

Step 10

Serve the stuffed chiles warm with sour cream and fresh salsa on the side, if desired.

Nutrition Facts

Serving size	1738.1 grams (1738.1g)

Amount per serving	% Daily Value*
Calories	2309

Total Fat 157.60g	202%
Saturated Fat 81.20g	406%
Polyunsaturated Fat 10.10g
Cholesterol 671mg	224%
Sodium 6433mg	280%
Total Carbohydrate 74.80g	27%
Dietary Fiber 17.30g	62%
Total Sugars 40.20g
Protein 160.40g	321%

Vitamin D 51IU	257%
Calcium 2455mg	189%
Iron 13mg	71%
Potassium 4314mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 27.2%

Carbs: 12.7%