Rellenos Jaibas

• 12 cup cooked crabmeat
• 4 asparagus spears, blanched
• 1 fresh tomato, cut in thin sections
• 14 cup ricotta cheese
• 4 anaheim chilies
• 2 eggs
• 14 cup flour
• 3 tablespoons olive oil
• 1 pinch baking powder
• salt
• cayenne

1. Remove stems from chilies, make a long slit on one side and remove seeds and membrane, Tradition calls for these to be broiled and peeled but i never bother stuff chilies with equal portions of first four ingredients.
2. Mix eggs, flour, oil, baking powder and salt in a bowl.
3. Dip stuffed chilies in batter.
4. Fry til golden.
5. Dust with cayenne.
6. Add teeth.
7. Alternately you can omit the batter, make a very thin one egg omelet, roll the stuffed chilies in that and fry till chilies are al dente.

cooked crabmeat, tomato, ricotta cheese, anaheim chilies, eggs, flour, olive oil, baking powder, salt, cayenne

Taken from www.food.com/recipe/rellenos-jaibas-64339 (may not work)