Seafood-Stuffed Poblanos With Warm Tomato Salsa

• 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 jalapeno 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 jalapeno pepper, seeded and sliced

1. Preheat oven to 350u0b0.
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 350u0b0 for 45 minutes.

lump crabmeat, cheddar cheese, peppers, salt, pepper, garlic, poblano chiles, cooking spray, tomato, onion, water, white vinegar, salt, pepper

Taken from www.myrecipes.com/recipe/seafood-stuffed-poblanos-with-warm-tomato-salsa (may not work)