Seafood-Stuffed Poblanos With Warm Tomato Salsa

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 31%
  • Fat: 4.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.7g
  • Carbohydrate: 12.9g
  • Fiber: 3g
  • Cholesterol: 44mg
  • Iron: 1.3mg
  • Sodium: 415mg
  • Calcium: 173mg


  • 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


  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.
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