Recipe - Chiles Rellenos Casserole With Marinara

12 small Yellow chiles (guero or wax
chiles)
1 tablespoon Vinegar
One half pound Crabmeat or small shrimp, or
combination (cooked)
2 Scallions; minced
One half cup Mayonnaise
Juice of One half lemon
2 Pickled jalapeno peppers;
minced

(Stuffed Chiles with Shrimp and Crab)

Slit the chiles and remove seeds and veins. Blanch quickly in water with
1 tablespoon of vinegar (about 1 min.). Drain and cool.

In food processor, finely chop the shrimps and crabmeat. Mix in the minced
scallions and mayonnaise.
Sprinkle with lemon juice and stir again. Stuff the chiles with the
seafood mixture and arrange on a plate. If serving as a salad, place 3 to 4
stuffed chiles on a bed of lettuce. As an appetizer, arrange on an
attractive serving plate and add a garnish of jalapeno chile on the side.

Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez
:: MM by Sue Woodward

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip