Crab-Hatch Chile Jalapeño Poppers - Barbecuebible.com
Grilling recipes and barbecue recipes from Steven Raichlen and the Barbecue Bible. Find inspiration for the grill from our collection of recipes.
Ingredients
- 4 cups shredded mozzarella cheese (about 1 pound)
- ½ pound lump crabmeat, cleaned
- 3 fresh Hatch chile peppers, roasted, peeled, stems and seeds removed, and diced (about ⅓ cup)
- 16 large fresh jalapeño chile peppers (about 1½ pounds), halved
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