Seafood-Stuffed Poblanos With Warm Tomato Salsa

Ingredients

• 2  garlic cloves minced
• 1  jalapeno seeded sliced
• 1 cup lump crab meat 
• 1 ounce monterrey jack cheese shredded with jalapeño peppers finely
• 2 cups onion sliced
• 0.1 teaspoon pepper 
• 2 large poblano chiles halved seeded
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 ounce sharp cheddar cheese shredded reduced-fat finely
• 1.3 pounds tomatoes peeled chopped
• 0.3 cup water 
• 1 teaspoon vinegar white

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
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.
5. Pour warm tomato salsa over chiles. Cover and bake at 350 for 45 minutes.