Seafood-Stuffed Poblanos with Warm Tomato Salsa

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 350º.

Combine first 6 ingredients in a bowl. Divide the crab mixture evenly among chile halves.

Place stuffed chiles in an 11 × 7-inch baking dish coated with cooking spray.

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 350º for 45 minutes.