These are a wonderful side, but can be used as an appetizer as well. They are a great compliment to steaks, very easy, cheap and yummy. The poblano peppers have a some heat, but not extremely hot, and have a natural smokey flavor.
What you will need:
2-4 poblano peppers cut in half length-wise, seeds removed, and brushed with olive oil on both sides
1 8 oz. tub chive or vegetable cream cheese
1 can tiny shrimp drained
1 8 oz. package chunk immitation crab meat, (or real lump crab)
salt and pepper to taste
You can roast the peppers in the oven on broil until they start to blister, but the best way is to grill them over medium heat on a charcoal grill until they start to blister. Remove from heat and let cool. Meanwhile, mix all the cheese and seafood in a bowl, once peppers have cooled enough to handle, stuff the peppers with the mixture, and put back on the grill until cheese is melted and nice and bubbly. Enjoy.