El Panchito

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 349.8
  • Total Fat: 12.5 g
  • Cholesterol: 126.3 mg
  • Sodium: 802.2 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 8.4 g
  • Protein: 29.0 g

View full nutritional breakdown of El Panchito calories by ingredient
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El Panchito is one eggplant stuffed with crabmeat, shrimp, scallops & chile con queso sauce. (courtesy recipeanswers.info) El Panchito is one eggplant stuffed with crabmeat, shrimp, scallops & chile con queso sauce. (courtesy recipeanswers.info)
Number of Servings: 8


    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 cayenne pepper
    1/2 teaspoon cumin
    1/2 tsp Mex oregano
    freshly chopped cilantro leaves (1/2 bunch)
    freshly squeezed lemon juice (1/2 lemon)
    1 cup plus 2 tablespoons dry Italian-style breadcrumbs
    1/2 pound crabmeat, drained well, picked over

    60 ml (1/4 cup) crumbled Asadero cheese or other mild cheese
    120 g (4 oz.) chopped jalapeño chilis or 4 poblanos, julienned
    60 ml (1/4 cup) light cream
    1/2 onion, minced
    A pinch of cumin
    Salt to taste
    Put everything into a saucepan; let simmer over low heat until the cheese has melted;


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 & simmer 15 minutes. Uncover & simmer until eggplant is very tender & liquid evaporates, about 5 minutes. Remove from heat.
Preheat oven to 375°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 & garlic; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp, scallops & cayenne, cumin, oregano; sauté until shrimp & scallops are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs, cilantro, lemon juice & crabmeat. Season with salt & pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
Preheat oven to 375°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.

Number of Servings: 8

Recipe submitted by SparkPeople user NETCOOL75.

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