Stuffed Crab and Smoked Whitefish Jalapenos with Tomotillo Salsa, Avocado and Feta

Chile Rellenos are one of my most favorite foods, but I have always been intimidated about working with that huge chili, hoping it won't fall apart as I fry it up. Working with jalapenos has been a good way to gain confidence. And one day I'll tackle the poblano.

I have stuffed these with cheese, pork, chorizo, chicken and various other experiments. Tonight, I decided to try a crab and smoked white fish filling since we were having pork tenderloin as the main dish.

I served these as a first course for 4 peeps and made enough so everybody could have 3 each. The jalapenos are fresh and plentiful this time of year. I got mine at Farmer and the Cook who got theirs from Tutti Frutti.

Preparing the Jalapenos
1. Fill a medium saucepan with about 3 inches of water. Add 2 roughly chopped small cones or 1/3 of a big come of piloncillo (Mexican cane sugar) or about 1/4 cup of brown sugar. Bring to a boil as you prepare the chilies.

2 Make a "T-shaped" slit in each chili. The top of the "T" should be near the stem (about a thumb width) and the slit should go almost to the tip of the chili.

3. When water is boiling and sugar has dissolved, add chilies to the water. Simmer for about 5 minutes. (I usually use a small lid to press the chilies down cuz they have a tendency to bob on the top of the water).

4. Remove with a slotted spoon or tongs and drain cut side down.

5. When cool enough to handle, remove the seeds and veins with a small spoon. Be diligent about this. Any seeds left in there make it almost inedible for most people.

The Filing
As I mentioned above, you can stuff the chilies with anything, but tonight we used crab and smoked whitefish.

1. Heat some water and pour over a handful of Flame Raisins to soften.
2. Finely chop about 1/3 cup of white onion.
3. In a saute pan, heat a little olive oil. Add some freshly ground cumin and coriander and a hint of garam masala. Once fragrant (only about 20 seconds or so), add the onions and turn the heat to low. Saute until onions are super tender and the spices have blended. (I usually let this happen for at least 15 minutes)
4. While onions are cooking, chop about 1/4 cup of cilantro, a tbl. of capers and the warmed raisins.
5. Mix the onions, cilantro, capers together, mashing a bit with a fork.
6. Grate zest of one lemon into mixture and offer the juice of half of the lemon.
7. Add a generous 1/3 of a cup of crab meat and 1/2 cup of smoked whitefish. Blend well and taste for needed tweaks. Salt is usually required. (I do not add pepper cuz of the spiciness of the chilies).

Stuffing the chilies
Carefully Open and stuff the chilies with amount of stuffing that allows you to close the chili back up into its "original" shape. Store on plate with Plastic Wrap and put in fridge. 30 Minutes before frying, put the chilies in the freezer so they hold together better. (Thank you Rick Bayless for this tip).

Battering and Frying the Chilies
This is what makes this dish difficult to do for company. Cuz you really want to do this right before you serve it. So, I only serve it when pals who don't mind you in the kitchen when they come over.

1. If you want to keep them warm while you fry the whole lot up, turn the oven to its lowest setting. (I had polenta cooking in the oven tonight, so I did not have this option).

2. Heat a massive amount of oil in a deep dish heavy skillet. You want at least 1/2 inch of oil. Tonight I tried Spectrum's High Heat Sunflower oil and it worked great.

3. Separate eggs, letting whites fall into big bowl and keeping egg yolks in a smaller bowl.

4. Spread about 1/4 flour on a plate.

5. Add about 1/4 tsp. of salt into egg whites and beat until stiff peaks form. Then, with mixer still going, add a tbl. of flour and the yolks one at a time until blended.

6. Working quickly, hold onto the stems as you dunk chilies in flour, shaking off the excess and then dip them into the batter to coat fully. Then place them in the hot oil to fry. Work in small batches to allow plenty of frying room. As they set, spoon some of the hot oil on the sunny side up. Turn after about 2 minutes and fry other side.

7. Remove to a plate lined with paper towels and keep in oven if you have that option.

To Serve:
Tonight I smeared a platter with tomotillo salsa and layed the chilies on top. Sprinkle with cilantro and feta and serve with extra salsa and avocado slices to cut the heat. Might have been nicer to make everyone individual plates of them...but it worked out fine. Sour creme would also have been welcomed as these jalepenos turned out to be on the spicer side.