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Seafood-Stuffed Poblanos With Warm Tomato Salsa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings

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

Nutrition 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

How to Make It

  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.