Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Grilled Crawfish Stuffed Chiles Rellenos With Salsa And Sour Cream

  • Yield: 4 - 6 servings

Ingredients

  • 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

Directions

  • 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.