Poblano Peppers Stuffed with Imitation Mexican Crab Salad

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mexican-crab-salad

Serves 6

1 jar (12 ounces) roasted red peppers, drained
1 can (14.5 ounces) fire-roasted tomatoes
1-1/2 teaspoons kosher salt, divided
6 medium poblano chiles
2 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1 jalapeno pepper, chopped
1 teaspoon coriander seeds, crushed with a pan
1 pound imitation crab meat, chopped in ½ inch to 1 inch pieces
8 ounces cream cheese, at room temperature
1 cup shredded jack cheese
1/2 cup crumbled Mexican-style crumbled cheese or any basil or herb crumbled cheese or goat cheese
1 cup cilantro sprigs

Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.

Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool.

Slit poblanos and remove seeds.

Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add imitation crab and remaining 1 tsp. salt. Cook until it starts to turn pink, 2 minutes. Transfer to a bowl.

Stir cream and jack cheeses into crab mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with crumbled Mexican cheese and cilantro.

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