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Recipe Title:	Shrimp and Crab Chile Rellenos (not fried)- Health
Submitted By:	Michael Affronte
Ingredients:	2 Poblano chiles, roasted and skins scraped off, and seeds removed 3/4 C shrimp, thawed (if frozen), peeled and deveined 1/4 C cooked crab meat, if you have it (or, just add more shrimp 2/3 C Monterrey Jack cheese, shredded (you could even mix in some feta or cojita cheese as well, but don't expect them to melt as well the the Jack) 2 green onions, chopped 2 T chopped cilantro 1/2 C cooked couscous or rice (leftovers, perhaps?) 1/3 C chopped mushrooms, optional 1/3 C chopped zucchini, optional 1 T chopped jalapenos, optional 1 T olive oil 1-1/2 t salt 1-1/2 t black pepper 2 t cumin 1-1/2 t onion powder 2 t garlic powder 1 small can (10 ounces or so) of enchilada sauce (simply warm up on the stove)
Directions:	To roast chiles: Next time you're grilling outdoors, place 2 chiles on the grill and cook, allowing the skin to blister and peel and turn brown, turning every few minutes to ensure the whole chile is cooked, maybe 10-15 minutes. Place in a plastic bag until you're done with dinner. This will help the pepper to steam, softening the interior, and allow the outer skin to be scraped off when you have time. Store them in the refrigerator until you're ready to stuff them. Preheat oven to 450 deg F. Heat a skillet over medium high heat, and add oil. Add shrimp, and cook for one minute on each side until just turning pink. Remove from heat immediately, so they don't over cook. Chop shrimp, and place in a bowl with the crab and cilantro. Place pan back over heat, and add mushrooms and green onions. If using zucchini or jalapenos, add them as well. Cook until mushrooms are soft, about 2 minutes (tops!). Toss into shrimp mix, and add cheese, seasonings, and any couscous or rice. Cut chiles from stem to tip, once, just enough to open them like a pocket. Remove the seeds, and rinse out. Stuff shrimp/crab mixture in to chiles. Place in a baking dish, and in oven for 12-15 minutes, or until cheese has melted. Remove, and serve with enchilada sauce, hot sauce, salad, and some homemade guacamole!
Prep Time:	15
Cook Time:	15
Servings:	2

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