Aug 272018
 

Here in Arkansas, it seems like there is a Mexican restaurant on every corner. So this week, I thought I would share some Cajun-Mexican fusion dishes.

1/2 pound Crawfish Tails

1 tablespoon Creole Seasoning

1 tablespoon plus 2 teaspoons Olive Oil, divided

1/3 cup Green Onions, chopped

2 teaspoons Garlic, minced

12 large fresh Poblano Chilies

2 large ears of Corn, shucked

1/2 teaspoon Salt

6 ounces Cheddar Cheese, grated

6 ounces Goat Cheese, crumbled

Preheat a grill to 350℉. Season crawfish tails with Creole seasoning. In a heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat. Add Green Onions and garlic, and sauté 1 minute. Add crawfish tails and sauté for 2 minutes. Remove from heat.

Grill (or broil in oven) poblanos until blackened on all sides. Seal chillies in a plastic or paper bag, and let stand 10 minutes. Remove blackened skin. split chiles( leaving stem end intact), and remove seeds.

Rub ear ear of corn with1 teaspoon olive oil, and sprinkle with salt. Grill corn until cooked through, about 8 to 12 minutes. When cool enough to handle, cut kernels off the cob.

Combine corn, crawfish mixture, and cheeses, and season to taste with creole seasoning. Form mixture into 12 equal portions and gently stuff into chiles, pressing to close.

Place stuffed poblanos on hot grill and cook, turning occasionally, until the cheese is just melted, about 3 minutes ( or heat in a 350℉ oven until the cheese melts). Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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