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
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
How to Make It
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.
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