Seafood-Stuffed Poblanos With Warm Tomato Salsa

Seafood-Stuffed Poblanos With Warm Tomato Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup lump crabmeat, shell pieces removed
  • 1 teaspoon white vinegar
  • 2 garlic cloves, minced
  • 3 cups chopped peeled tomato (about 1 1/4 pounds)
  • 2 large poblano chiles, halved and seeded
  • ¼ cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese
  • ¼ cup (1 ounce) finely shredded Monterey Jack cheese with jalapeño peppers
  • + 7 more ingredients
    • ¼ cup water
    • 1/8 teaspoon salt
    • 1 jalapeño pepper, seeded and sliced
    • Cooking spray
    • 1/8 teaspoon pepper
    • ¼ teaspoon salt
    • 2 cups sliced onion

Preheat oven to 350°. Combine first 6 ingredients in a bowl. Divide the crab mixture evenly among chile halves. Place stuffed chiles in an 11- x 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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network