Seafood-Stuffed Poblanos With Warm Tomato Salsa

Seafood-Stuffed Poblanos With Warm Tomato Salsa Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

4 servings

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 31 %
Fat 4.8 g
Satfat 2.3 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 12.7 g
Carbohydrate 12.9 g
Fiber 3 g
Cholesterol 44 mg
Iron 1.3 mg
Sodium 415 mg
Calcium 173 mg

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

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 minutes or until onion is soft. Pour warm tomato salsa over chiles. Cover and bake at 350° for 45 minutes.

Note:

April 1998
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