- 1/2 pound crawfish tails or small, peeled shrimp
- 1 tablespoon Emerilís Original Essence
- 1 tablespoon plus 2 teaspoons olive oil
- 1/3 cup chopped green onions
- 2 teaspoons minced garlic
- 12 large fresh poblano or New Mexico chiles
- 2 large ears corn
- 1/2 teaspoon salt
- 6 ounces crumbled soft fresh goat cheese (such as Montrachet), room temperature
- 6 ounces grated Colby or mild cheddar cheese
- Salsa, optional
- Sour cream, optional
- Preheat a gas or charcoal grill.
- Season the crawfish tails with the Essence. In a medium, heavy skillet, heat the oil over medium-high heat. Add the green onions and garlic and sauté for 1 minute. Add the crawfish tails and sauté for 2 minutes. Remove from the heat.
- Char the chiles over the grill until blackened on all sides. Meanwhile, rub 1 teaspoon olive oil on each ear of corn and sprinkle with the salt. Grill the corn until cooked through, about 8 – 12 minutes. Remove the corn from the grill and let cool. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Peel and seed the chiles, leaving the stem end intact, and set aside.
- Cut the corn from the cob and place the kernels in a mixing bowl. Add the crawfish tails, goat cheese and Colby cheese, and mix well. Form the mixture into 12 equal portions, about 3 tablespoons each, and stuff into the seeded chiles, pressing to close.
- Place the stuffed chiles on the hot grill and cook, turning, until the cheese is just melted, about 3 minutes. Serve immediately with salsa and sour cream for dipping, as desired.
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