mexican

Crab and Corn Chile Relleno Style Skillet with Tomato Broth

Name: Crab and Corn Chile Relleno Style Skillet with Tomato Broth
Yield: 1 serving
Cuisine: mexican
Ingredients: 211 g poblano pepper; 164 g lump crab meat; 153 g corn kernels (fresh or frozen); 188 g diced tomatoes; 282 g seafood or chicken broth, low sodium; 12 g olive oil; 7 g garlic, minced; 41 g queso fresco, crumbled; 1 g kosher salt; 0.59 g black pepper

This roasted dish pairs lump crab meat with corn kernels, seafood or chicken broth, low sodium and poblano pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

53 g Carbohydrates

26 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

211g poblano pepper 65 kcal
164g lump crab meat 164 kcal
153g corn kernels (fresh or frozen) 132 kcal
188g diced tomatoes 34 kcal
282g seafood or chicken broth, low sodium 17 kcal
12g olive oil 106 kcal
7g garlic, minced 10 kcal
41g queso fresco, crumbled 123 kcal
0.59 tsp (1g) kosher salt 0 kcal
0.29 tsp (1g) black pepper 1 kcal

Cooking instructions

poblano pepper
Roast the poblano directly over a flame or under a broiler until blistered; cover 10 minutes, then peel and slice into wide strips.
diced tomatoesseafood or chicken brotholive oilgarlic
In a skillet, warm olive oil and saute garlic for 30 seconds. Add broth and diced tomatoes; simmer 6-8 minutes.
lump crab meatcorn kernels (fresh or frozen)kosher saltblack pepper
Stir in corn and crab and simmer 2 minutes to warm through; season with salt and black pepper.
poblano pepperdiced tomatoesseafood or chicken broth
Add poblano strips to the tomato broth and simmer 1-2 minutes so they soften and absorb flavor.
queso fresco
Serve in a bowl and top with queso fresco.