This recipe is alright. It was a little bland, could have used more cheese. There was a nice hint of a kick though which played off the crab nicely. There also was a TON of the crab mixture so I stuffed some into some jalapenos which was pretty delicious, had a bit more of a kick. I'll give this one another try, adding more cheese and salt/pepper. I might just stuff jalapenos next time.
Seafood-Stuffed Poblanos With Warm Tomato Salsa
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield: 4 servings
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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
- 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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