Lunch

El Panchito is for Lunch.

El Panchito takes several minutes to prepare.

El Panchito takes several minutes to cook.

El Panchito makes 8 servings.

The ingredients for El Panchito are:

Ingredients:
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

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

Here is how you make El Panchito:

METHOD: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; saut? until tender, about 5 minutes. Add boiled eggplant, shrimp, scallops & cayenne, cumin, oregano; saut? 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: 8Recipe submitted by SparkPeople user NETCOOL75.

The nutritional information for El Panchito is:

• 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

El Panchito is Mexican cuisine.