Preheat oven to 425°F. Line a baking sheet with foil. Place whole peppers on the prepared baking sheet. Roast about 20 minutes or until skins are charred. Bring foil up around peppers to enclose. Let stand about 20 minutes or until cool enough to handle.
Meanwhile, reduce oven to 350°F. Coat a 2-qt. rectangular baking dish with nonstick spray. For filling, in a large skillet cook pork, 1/2 cup chopped onion, and the garlic over medium until pork is browned; drain off fat. Stir in salsa and water; bring to boiling. Add tortilla chips. Cook 3 to 5 minutes or until chips are just softened, stirring occasionally.
Use a small knife to scrape away charred skins. Cut a slit down the side of each pepper, leaving stem intact. Open each pepper and use a teaspoon to scrape out the seeds. Place peppers in the prepared baking dish. Spoon filling into peppers.
Bake about 20 minutes or until heated through. Sprinkle peppers with cheese and red onion. Drizzle with Mexican crema.
Prepare and stuff the peppers. Cover and refrigerate up to 24 hours. Bake as directed, adding 5 to 10 minutes to heat through.
(9 g saturated fat,
3 g polyunsaturated fat,
7 g monounsaturated fat),
64 mg cholesterol,
735 mg sodium,
24 g carbohydrates,
3 g fiber,
5 g sugar,
17 g protein.