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–+ servings

Crab & Cheese Stuffed Poblano Boats

These emerald boats start with smoky, oven-roasted poblanos that cradle a decadent filling of sweet lump crab, cream cheese, and stretchy Oaxaca — think chile relleno meets crab dip.
Print Recipe
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 230kcal

Ingredients

  • 2 large poblano peppers sub: Anaheim or bell peppers for milder
  • 8 oz lump crab meat well-drained; sub: canned crab, shrimp pieces, or shredded chicken
  • 4 oz cream cheese softened; sub: mascarpone or ricotta
  • 3/4 cup shredded Oaxaca cheese sub: mozzarella, Monterey Jack
  • 2 tbsp cotija crumbled, topping; sub: Parmesan
  • 1 tbsp mayo or sour cream sub: Greek yogurt
  • 2 tbsp green onion minced; sub: chives or red onion
  • 1/2 tsp garlic powder sub: 1 fresh clove, minced
  • 1/2 tsp chili powder sub: smoked paprika
  • 1/2 lime zest + juice; sub: lemon
  • Sea salt & pepper to taste

Instructions

  • Roast peppers: Preheat oven to 425°F. Halve poblanos lengthwise, keeping stems; scrape out seeds. Place cut-side down on a foil-lined sheet, roast 10 min until skins blister. Flip cut-side up; lower heat to 400°F.
  • Mix filling: In a bowl, fold crab, cream cheese, Oaxaca, mayo, green onion, garlic powder, chili powder, lime zest, and a squeeze of juice. Season lightly with salt & pepper.
  • Stuff & bake: Blot moisture from pepper cavities. Mound filling, sprinkle Cotija. Bake 12 min until hot and cheese is browned.
  • Finish: Rest 3 min. Garnish with cilantro, extra lime, and bacon bits if using.

Nutrition

Serving: 1serving | Calories: 230kcal | Protein: 15g | Fat: 17g | Fiber: 2g
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