Cheesy Crab and Corn Stuffed Poblanos
Cheesy Crab and Corn Stuffed Poblanos were a mash up recipe of the nachos, shown below.
So, I’m kind of weird (totally in the good way 🙂 ) in that I love trying new food in restaurants or food festivals and trying to recreate them at home.
Well, in this case I was inspired by some crab and corn nachos at a food truck party.
And I used the same flavors in a stuffed pepper.
Here’s how to make these fabulous Cheesy Crab and Corn Stuffed Poblanos…
I started with a diced onion in a small skillet over medium heat.
Just a few minutes in some olive oil to soften them a bit.
Then I added all of my ingredients for the filling in a large bowl.
A helpful tip is to have the cream cheese at room temperature.
It will make mixing this SO much easier.
We have imitation crab meat, corn, cream cheese, Monterey Jack cheese, the cooked onions, Old Bay, garlic, and Tabasco sauce.
Mixing it all together does take a few minutes.
I started with my wooden spoon but had the best luck with my regular metal kitchen spoon.
You could for sure use real crab meat instead of the imitation.
I was trying to save a few bucks and plus I really do love the sweet flavor of the imitation crab meat.
Poblano peppers have little to no heat, but they are big on flavor!
Simply cut them in half, remove the seeds (or most of them), and place cut side up in a baking dish.
Now we are ready to stuff these bad boys!!!
Surprisingly I had just a very small amount of filling left after stuffing these.
It was really good on a Ritz cracker, I made myself one and gave one to my husband…we called it our appetizer 🙂
They go into a 400 degree oven for 25 minutes.
Top them with just a bit more Monterey Jack cheese and put them back into the oven for 5 more minutes.
Take a minute to OHHHH AND AHHHH over these amazing Cheesy Crab and Corn Stuffed Poblanos!
So pretty and yummy!
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If you like Cheesy Crab and Corn Stuffed Poblanos, you might also like these recipes…
Chorizo Stuffed Poblano Peppers
Traeger Stuffed Poblano Peppers
Air Fryer Crab Cakes
Cheesy Crab and Artichoke Dip
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Follow me on:
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Instagram
Facebook
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And join my Grilling and Smoking Facebook Group!
Cheesy Crab and Corn Stuffed Poblanos
Crab, corn, and cheesy goodness stuffed into a poblano pepper
Ingredients
- 1 tsp olive oil
- 1 onion diced
- 2 cups Monterey Jack Cheese
- 8 oz cream cheese at room temp
- 8 oz imitation crab meat
- 1 15 oz can corn drained
- 1 1/2 Tbsps Old Bay seasoning
- 1 Tbsp garlic paste or minced garlic
- 8 to 12 dashes Tabasco sauce
- 3 large poblano peppers
Instructions
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In a small skillet over medium heat add the olive oil and diced onion. Cook 5 minutes, stirring occasionally.
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In a large bowl add the cooked onions, 1 1/2 cups of the Monterey Jack Cheese, cream cheese, crab meat, corn, Old Bay, garlic, and Tabasco. Stir until evenly mixed.
Note: I had the best luck with a regular kitchen spoon, it does take a few minutes for it to all come together.
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Cut the poblano peppers in half lengthwise, remove the seeds. Place in a 9×13 dish cut side up.
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Fill each pepper with the cheesy crab corn mixture. Bake in a 400 degree oven for 25 minutes.
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Top the stuffed peppers with the remaining 1/2 cup of cheese and bake 5 more minutes.
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