Recipe: El Panchito (NOT Los Cuco's)

EL PANCHITO (NOT LOS CUCO'S)
Eggplant stuffed with crabmeat, shrimp, scallops and topped with chile con queso sauce.

4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable oil
2 onions, chopped (about 2 cups)
2 large garlic cloves, finely chopped
1/2 pound uncooked large shrimp, peeled, deveined, coarsely chopped
1/2 pound fresh bay scallops
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 tsp dried Mexican oregano
Freshly chopped cilantro leaves (1/2 bunch)
Freshly squeezed lemon juice (1/2 lemon)
1 cup plus 2 tablespoons dry Italian-style breadcrumbs, divided use
1/2 pound crabmeat, drained well, picked over
Chile Con Queso (recipe follows)

Preheat broiler.

Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact.

Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.

Preheat oven to 375 degrees F.

Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.

Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic; saute until tender, about 5 minutes.

Add boiled eggplant, shrimp, scallops and cayenne, cumin, oregano; saute until shrimp and scallops are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs, cilantro, lemon juice and crabmeat. Season with salt and pepper.

Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)

Preheat oven to 375 degrees F.

Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Top with chile con queso. Let stand 5 minutes. Serve hot.

CHILE CON QUESO

1/4 cup crumbled Asadero cheese or other mild cheese
4 oz. chopped jalape o chilis or 4 poblanos, julienned
1/4 cup light cream
1/2 onion, minced
A pinch of cumin
Salt to taste

Put all the ingredients for the Chile Con Queso into a saucepan; let simmer over low heat until the cheese has melted.

Makes 8 servings
Adapted from source: Submitted by: NETCOOL75 to Sparkspeople