Stuffed Cha Cha Crab Chilies Recipes

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STUFFED CHA-CHA CRAB CHILIES



Stuffed Cha-Cha Crab Chilies image

Provided by Food Network

Categories     main-dish

Time 43m

Yield 6 servings

Number Of Ingredients 13

12 tomatillos, husked and rinsed
1 small onion, quartered and peeled
6 medium cloves garlic, peeled
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon chipotle hot sauce
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon sea salt
6 large poblanos
4 ounces smooth, mild goat cheese
3/4 cup shredded Monterey Jack cheese
12 ounces cooked crabmeat, picked through for shells and cartilage

Steps:

  • Preheat broiler.
  • For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
  • For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
  • Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
  • Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.

CHILAQUILES CHA CHA CHA



Chilaquiles Cha Cha Cha image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 27

4 tablespoons olive oil
2 tablespoons chopped garlic
1/2 medium onion, chopped
6 ounces tomatillo sauce, recipe follows
6 ounces orange tomato sauce, recipe follows
Salt and freshly ground black pepper
Ground cumin, to taste
Tortilla chips, recipe follows
3 eggs
2 ounces grated Parmesan
2 ounces grated mozzarella
Fresh cilantro, chopped, for garnish
1 pound tomatillos
4 cloves garlic
3 Serrano chilies
1/2 bunch fresh cilantro
1/4 yellow onion
1/2 tablespoon ground cumin
Salt and freshly ground black pepper
1 pound ripe Roma tomato
1 teaspoon dried oregano
Salt and freshly ground black pepper
Oregano, to taste
Sugar, to taste
Jalapenos in vinegar, to taste
2 flour tortillas
Salt

Steps:

  • In a 12-inch pan, heat the olive oil over high heat. Add the garlic and onions and cook until golden, about 5 minutes.
  • For the tomatillo and orange tomato sauce:
  • In a food processor, pulse ingredients for tomatillo sauce for 15 seconds. Do the same for the orange tomato sauce.
  • For the tortilla chips:
  • Cut the tortillas in half and cut each half into 4 triangles. Deep-fry in hot oil until golden crispy. Drain on paper towels and sprinkle with salt while hot.
  • Add the salt, pepper, cumin and sauces to the pan. When sauce is hot, add the chips and the eggs and stir. Add the cheese just before serving. Garnish with cilantro.

CHA CHA BOWL



Cha Cha Bowl image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 38

2 1/2 pounds zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
Salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
Salt
1-ounce vegetable oil
1 cup medium-grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin
2 pounds pork tenderloin (chicken may be substituded)

Steps:

  • Pineapple and Zucchini Salsa:
  • Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
  • Black Beans:
  • Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
  • White Rice:
  • Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
  • Al Pastor Adobo Marinade:
  • Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
  • Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
  • To serve:
  • In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

BUN CHA



Bun Cha image

When you can't decide if you want refreshing cold noodles or a steamy bowl of hot brothy soup, give bun cha (grilled pork patties with rice noodles) a try. It's the best of both worlds and one of the most famous dishes to come out of Vietnam's capital city, Hanoi. Springy rice noodles are served with a side of grilled marinated pork patties (and, in this case, pork belly too) that sit in a warm dipping sauce that doubles as a sweet-tart broth. Whether you dip the noodles into the sauce, spoon it over your entire dish or slurp it straight from the bowl, there is no wrong way to enjoy bun cha.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 24

3 tablespoons sugar
1 1/2 pounds ground pork
One 12-ounce piece skin-off pork belly (1 1/2- to 2-inches wide), sliced crosswise into 1/4-inch-thick pieces (36 to 42 pieces total)
3 tablespoons fish sauce
2 tablespoons oyster sauce
4 large cloves garlic, minced (about 1 heaping tablespoon)
1/4 cup finely minced shallots
2 tablespoons minced lemongrass
1 teaspoon Asian chicken bouillon powder (also called chicken broth mix)
3/4 teaspoon freshly ground black pepper
Canola oil, for greasing
1/3 cup sugar
1/3 cup fish sauce
1/4 cup fresh lime juice (from about 2 large limes)
4 large cloves garlic, minced (about 1 heaping tablespoon)
1 medium carrot (about 2 1/2 ounces), peeled and cut into thin rounds
One 6-ounce wedge green (unripe) papaya, peeled, halved lengthwise and thinly sliced
1 to 2 red Thai chiles, thinly sliced
Two 14- to 15-ounce packages rice vermicelli noodles (bun tuoi), cooked according to package directions and at room temperature
1 large head green leaf lettuce (about 6 ounces), leaves separated
3 cups bean sprouts (about 6 ounces)
1 small English cucumber (8 to 10 ounces), thinly sliced on the diagonal
1 small bunch cilantro, sturdy stems removed
1 small bunch mint, separated into sprigs

Steps:

  • For the grilled pork patties and pork belly: Turn on a kitchen exhaust fan or open a nearby window. Things are about to get smoky! Combine the sugar and 1 tablespoon of water in a medium saucepan and set over medium heat. Stir gently until the sugar dissolves. Cook until the sugar mixture darkens to a deep, dark brown hue similar to soy sauce and the mixture is smoking, 5 to 7 minutes; swirl the pan as needed to ensure even cooking.
  • Immediately turn off the heat and remove the saucepan from the hot stovetop. Carefully add 2 tablespoons of water to the saucepan (the mixture may sputter). Use a heat-safe rubber spatula to stir the caramel until completely smooth. Transfer the caramel to a medium heat-safe bowl and allow to cool slightly, about 5 minutes. It will thicken as it cools.
  • Meanwhile, put the ground pork and the pork belly into 2 separate medium bowls.
  • Stir the fish sauce, oyster sauce, garlic, shallots, lemongrass, bouillon and black pepper into the caramel until well combined. Add 6 tablespoons of the sauce to the ground pork then add the remaining sauce to the pork belly. Use your hands to mix each meat with the sauce until well combined. Refrigerate each for at least 1 hour and up to 8 hours. (Do not refrigerate overnight or the meat will get too salty.)
  • Scoop the marinated ground pork into 18 portions (about a scant 1/4 cup each), placing each on a large baking sheet. Roll each portion into a ball then flatten into a 1/2-inch-thick patty about 2 inches wide.
  • Position a rack in the center of the oven and preheat to 250 degrees F. Preheat an outdoor grill or a large 2-burner cast-iron grill pan over medium-high heat. Lightly grease the grill grates or grill pan with oil. Working in batches if needed, cook the pork patties until charred and cooked through, 3 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Transfer the cooked patties to a clean baking sheet.
  • Reduce the heat slightly (between medium and medium-high). Working in batches if needed, cook the pork belly until charred and cooked through, 2 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Place the cooked pork belly to the same baking sheet as the pork patties and place in the oven to keep warm while you make the dipping sauce.
  • For the dipping sauce: Combine the sugar and 1 1/4 cups water in a medium saucepan. Set over medium heat and cook until the sugar dissolves and the mixture is hot and starts to steam, about 3 minutes, stirring occasionally. Turn off the heat and add 1/2 cup cold water, the fish sauce, lime juice, garlic, carrot, green papaya and chiles. Stir to combine.
  • For serving: Divide the vermicelli among 6 individual serving bowls. Place the lettuce, bean sprouts, cucumber, cilantro and mint on a platter.
  • Divide the pork patties and pork belly between 6 medium serving bowls or plates. Pour 1/2 cup of the warm sauce over the meat in each bowl. Serve each diner a bowl of pork and a small bowl of noodles. Pass the platter of vegetables and herbs. To eat, dip the noodles, herbs and vegetables into the warm sauce. Alternatively, you can hand tear the lettuce and herbs and add them to the sauce along with the other vegetables before dipping in the noodles, or enjoy the dish anyway you like.

NAYARIT CRAB STUFFED CHILES



Nayarit Crab Stuffed Chiles image

Nayarit is a state on the Pacific Coast of Mexico where seafood is abundant and the flavors are ample. These stuffed chilies are a popular local appetizer. The sweet mango and the spiciness of the poblano chiles pair really well in this recipe. This dish is served cold. If you like some heat these are wonderful, if you like them hotter add jalapenos.... I love the heat!!!

Provided by NcMysteryShopper

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 21

6 (1/4 lb) poblano chiles, roasted and peeled
vinegar
1 tablespoon butter
1 tablespoon olive oil
1/4 small onion, finely chopped
1/2 lb cooked crabmeat or 1 (6 ounce) 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

Steps:

  • STUFFED CHILES:.
  • Make slit in 1 side of each roasted chili.
  • Carefully devein & de-seed without tearing chiles. Soak chiles in a bowl of water with few drops vinegar and set aside.
  • Heat butter and 1 1/2 teaspoons olive oil in saucepan. Add onion and cook until tender. Add crab meat and a tablespoon of the chives and cook 1 minute.
  • Heat remaining 1 1/2 teaspoons olive oil in skillet. Add mango and saute until softened, about 2 - 3 minutes. Add crab mixture and stir to combine. Season with salt and pepper. Let Cool.
  • Drain chiles and stuff each one with about 1/4 cup of the filling.
  • VINAIGRETTE:.
  • Puree mangos in a food processor or blender. Place in saucepan and cook over low heat, stirring, until thickened, 5 - 7 minutes. Remove from heat and let cool.
  • Blend puree, vinegar, stock, mango nectar, garlic and salt and pepper to taste in food processor or blender until smooth. Gradually add olive oil, blending until emulsified. Check seasoning and add sugar if needed. Chill.
  • Place large spoonful of vinaigrette on 6 chilled salad plates. Top with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle remaining 1 tablespoon chopped chives over all and garnish with thyme sprig. Dust with freshly ground pepper.

Nutrition Facts : Calories 251.1, Fat 12.2, SaturatedFat 2.7, Cholesterol 21, Sodium 341.8, Carbohydrate 29.5, Fiber 3.7, Sugar 21.8, Protein 9.9

JICAMA SPEARS WITH LIME JUICE AND CHILIES



Jicama Spears with Lime Juice and Chilies image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 jicama, peeled and cut into spears
Juice of 1 lime
1 teaspoon ground dried chile pepper (such as Piquin, chipotle, ancho)
1/2 teaspoon Kosher salt

Steps:

  • Arrange jicama spears on a plate. Sprinkle lime juice, chile powder, salt on top. Serve immediately.

LE YELLOW SUB (CHA-GIO)



Le Yellow Sub (Cha-gio) image

When rolled in rice paper, these are usually referred to as spring rolls. But when the wrapper is made out of wheat and eggs, they are called nem ran in northern Vietnam and cha-gio in southern. Whatever you call it, it's just deep-fried delicious.

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 50 spring rolls

Number Of Ingredients 20

1 cup hot water
3/4 cup fish sauce, preferably Viet Huong's Three Crabs Brand
3/4 cup sugar
1/4 cup apple cider or white vinegar
6 calamansi limes, juiced
3 cloves garlic, finely chopped
2 or 3 Hawaiian chili peppers finely chopped
1 1/2 quarts wood-ear mushrooms (black fungus mushrooms)
2 ounces glass noodles (bean thread)
1 pound ground pork
2 cups peeled, chopped taro roots
1 medium carrot, chopped into small cubes
2 cups cabbage, chopped
1 small white or yellow onion, finely diced
5 tablespoons fish sauce, preferably Viet Huong's Three Crabs Brand
2 teaspoons sugar
1/4 teaspoon ground black pepper
Four 16-ounce packages wheat egg roll wrappers, such as Menlo All Purpose Wrappers, thawed if frozen
1 egg, beaten
Vegetable oil, for frying

Steps:

  • For the dipping sauce: Combine the hot water, fish sauce and sugar in a bowl and mix until dissolved. Let it cool, then add the vinegar, calamansi juice, garlic and chile peppers. Taste test and adjust the dipping sauce to your liking. (You can prepare the sauce in advance. Extra sauce can be stored in the fridge for up three months.)
  • For the cha-gio: Boil the mushrooms in water for 2 minutes, then drain. Chop 1/2-inch large and set aside.
  • Submerge glass noodles in a large bowl of hot water. Let soften 10 minutes, then drain and cut into 1-inch lengths.
  • In wok or medium deep pot (no oil, ground pork has plenty of pork fat), combine
  • ground pork, taro root and wood-ear mushroom. Cook, mixing on low heat until pork and taro are well done. Turn off heat, then combine with carrots, cabbage, glass noodles, onions, fish sauce, sugar and pepper.
  • Separate wrappers into individual sheets by pulling them apart slowly to prevent tearing. There will be one side of the sheet with a hard edge (the side that connects all wrappers together). Tear or cut off that hard edge so that all sides are the same thickness.
  • Use about 1 full tablespoon filling for each roll, and fold top over, then the right side, then left, and fold down to end. Dab a little egg to seal the roll. Repeat with remaining filling and wrappers.
  • In a wok or deep skillet, heat vegetable oil to 325 degrees F.
  • Fry in small batches until rolls are golden brown, 2 to 3 minutes. Transfer rolls to a tray lined with paper towels to drain off excess oil. Serve fresh and hot.

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