Seafood-Stuffed Poblanos With Warm Tomato Salsa

Name: Seafood-Stuffed Poblanos With Warm Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 garlic cloves, minced; 1 jalapeño pepper, seeded and sliced; 237 milliliters lump crabmeat, shell pieces removed; 28 grams 1/4 cup finely shredded Monterey Jack cheese with jalapeño peppers; 473 milliliters sliced onion; 0 teaspoons pepper; 2 larges poblano chiles, halved and seeded; 0 teaspoons salt; 0 teaspoons salt; 28 grams 1/4 cup finely shredded reduced-fat sharp cheddar cheese; 567 grams cups chopped peeled tomato (about; 59 milliliters water; 1 teaspoon white vinegar

Seafood-Stuffed Poblanos With Warm Tomato Salsa

The recipe Seafood-Stuffed Poblanos With Warm Tomato Salsa could satisfy your Mexican craving in approximately 45 minutes. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 163 calories, 14g of protein, and 5g of fat per serving. Head to the store and pick up vinegar, onion, water, and a few other things to make it today.

Instructions

Preheat oven to 35

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Oven

Combine first 6 ingredients in a bowl. Divide the crab mixture evenly among chile halves.

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Chili Pepper

Crab

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Bowl

Place stuffed chiles in an 11- x 7-inch baking dish coated with cooking spray.

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Cooking Spray

Chili Pepper

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Baking Pan

Combine tomato and remaining ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until onion is soft.

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Tomato

Onion

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Sauce Pan

Pour warm tomato salsa over chiles. Cover and bake at 350 for 45 minutes.

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Chili Pepper

Tomato

Salsa

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Oven

Equipment

Ingredients

Servings:

garlic cloves, minced 1

jalapeño pepper, seeded and sliced 237milliliters

lump crabmeat, shell pieces removed 28grams

1/4 cup finely shredded Monterey Jack cheese with jalapeño peppers 473milliliters

sliced onion 0teaspoons

pepper 2larges

poblano chiles, halved and seeded 0teaspoons

salt 0teaspoons

salt 28grams

1/4 cup finely shredded reduced-fat sharp cheddar cheese 567grams

cups chopped peeled tomato (about 59milliliters

water 1teaspoon

white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.