Seafood-Stuffed Poblanos With Warm Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup lump crabmeat, shell pieces removed |
1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese |
1/4 cup (1 ounce) finely shredded monterey jack cheese with jalapeño peppers |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 garlic cloves, minced |
2 large poblano chiles, halved and seeded |
cooking spray |
3 cups chopped peeled tomato (about 1 1/4 pounds) |
2 cups sliced onion |
1/4 cup water |
1 teaspoon white vinegar |
1/4 teaspoon salt |
1 jalapeño pepper, seeded and sliced |
Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients in a bowl. Divide the crab mixture evenly among chile halves.
3. Place stuffed chiles in an 11- x 7-inch baking dish coated with cooking spray.
4. Combine tomato and remaining ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until onion is soft. Pour warm tomato salsa over chiles. Cover and bake at 350° for 45 minutes.
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