Seafood Enchiladas

Step 1

Roast poblano peppers directly over a gas flame or under the broiler until blackened on all sides, about 5 minutes. Place in a plastic bag for 5 minutes to steam, then peel off the charred skin. Remove seeds and stems.

Step 2

Blend roasted poblanos with heavy cream, vegetable broth, onion, garlic, salt, and white pepper until smooth. Pour through a fine-mesh strainer and set aside.

Step 3

Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and chop into bite-sized pieces.

Step 4

Gently fold chopped shrimp with crab meat, lime juice, jalapeño, cilantro, and salt in a bowl. Do not overmix to keep crab lumps intact.

Step 5

Preheat oven to 350°F (175°C). Pour 0.5 cup of poblano sauce into the bottom of a 9x13-inch baking dish.

Step 6

Warm tortillas in a skillet to make them pliable. Dip each tortilla into remaining poblano sauce, fill with 3 tablespoons of seafood mixture, roll tightly, and place seam-side down in the baking dish.

Step 7

Pour remaining sauce over enchiladas and sprinkle shredded cheese evenly over the top.

Step 8

Bake for 25-30 minutes until sauce is bubbling and cheese is melted and lightly golden. Top with fresh cilantro and drizzle with crema before serving.