Seafood-Stuffed Poblanos With Warm Tomato Salsa

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1 cup lump crabmeat, shell pieces removed

1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese

1/4 cup (1 ounce) finely shredded Monterey Jack cheese with jalapeño peppers

1/8 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced

2 large poblano chiles, halved and seeded

Cooking spray

3 cups chopped peeled tomato (about 1 1/4 pounds)

2 cups sliced onion

1/4 cup water

1 teaspoon white vinegar

1/4 teaspoon salt

1 jalapeño pepper, seeded and sliced

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