Crab and Cornbread Stuffed Peppers

I had some really good TexMex cuisine last night at a local restaurant called "Chuy's". They really did a great job at getting the spanish rice right. One of the highlights of the restaurant is that they have a great selection of sauces that you can pick from to kick up your burrito! My taste buds are still reeling for some flavors from south of the border, so I started to dig around my hard drive for a dish that is easy and tasty. Crab and Cronbread Stuffed Peppers popped up! I created this recipe last summer and paired it with grilled chicken fajita salad. Now to switch things up I think this recipe would go nicely with Green Chile Stew or Carne Quisada. They also can be done using Jalapeno peppers halves for entertaining. Here is a list of items you need and instructions to crank these peppers out.
5 poblano peppers
10 oz of lump crab meat
2 large eggs
1 1/3 cup of milk
2 6 oz packets of Mexican Style Corn Bread Mix
½ cup of shredded Mexican blend cheese
Aluminum Foil
In a bowl whisk together eggs and milk. Add Corn bread mix and mix enough just to moisten. Set aside.
Slice peppers in half lengthwise and remove seeds and ribs.
On a non stick baking sheet, crumple foil to make a cradle for each pepper half. They need to lay flat for baking.
Add 2 tablespoons of crab meat to each pepper shell. Then spoon corn bread batter over crab meat. Sprinkle tops with shredded cheese and bake at 400 degrees until golden brown.