This twist on the traditional Mexican stuffed chile is rich, creamy, and delicious, filled with a medley of seafood — here I use shrimp, calamari, and bay scallops — instead of the usual ground beef. This was one of the first items on the menu at Maya, and it remains a popular item to this day.
In a large skillet, heat the oil over medium heat. Add the onion and sauté until softened, about 5 minutes. (Don't let the onion brown.) In the last 2 minutes, add the garlic.
Then, add the shrimp, calamari, and scallops, and sauté until just cooked through, being careful to not overcook, about 2 minutes. Add the cilantro, salt, and pepper, and remove from the heat. Add the chile de árbol sauce.
Preheat a gas grill or cast-iron grill pan over high heat, or preheat the broiler. Grill or broil the chiles about 4 inches from the heat, turning them over occasionally, until evenly blackened on all sides, 15-20 minutes.
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
Place the chiles in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes. Peel off the skins. Cut a slit from the top of each down the side. Remove the seeds and veins. Set aside.
Spoon the stuffing into the chiles and place in the baking sheet. Top with the cheese. Bake until heated through and the cheese is melted, 10-15 minutes.
Meanwhile, heat the beans in a small saucepan with some water over medium heat. When warm, transfer to a blender and purée. Add water as needed to achieve the desired consistency.
In the center of each of 4 large salad plates, spoon ¼ cup of the black bean purée. Place a chile on the purée. Drizzle with chile de árbol sauce and then the crema fresca.