Goat Cheese and Crab Rellenos with Fiery Black Bean Pineapple Salsa

Ingredients

• ¾ cup dried black beans
• 4 cups chicken stock
• 2 tablespoons freshly squeezed lime juice
• 1 habañero chile, seeded and minced
• 2 tablespoons diced mango
• 2 tablespoons diced pineapple
• 1 tablespoon diced red bell pepper
• 1 tablespoon diced yellow bell pepper
• 1 teaspoon chopped basil
• 1 teaspoon chopped cilantro
• Salt to taste
• 10 large long green chiles (Anaheim or New Mexico), roasted, peeled, and stems left intact
• 1 head garlic, roasted and pureed
• 3 ounces mild goat cheese
• ¼ cup grated Monterey jack or Chihuahua cheese
• 1 pound jumbo lump crabmeat, cleaned of shells and cartilage
• 1 tablespoon chopped shallot
• 2 tablespoons diced roasted red bell pepper
• 2 tablespoons diced roasted yellow bell pepper
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped basil
• 1 tablespoon chopped marjoram
• ¼ cup coarsely chopped roasted pepitas (pumpkin seeds)
• Salt and freshly ground black pepper to taste
• 4 cups peanut oil for frying
• 1 egg
• 2 tablespoons heavy cream
• 2 cups yellow cornmeal mixed with 2 teaspoons salt for dredging
• Three-Tomato Pico
• 8 sprigs cilantro, for garnish

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