Crab and Goat Cheese Poblanos With Mango Salsa |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Goat cheese adds a tangy flavor to this spicy-sweet dish. Recipe is from Southern Living. Ingredients:
8 poblano chiles |
2 egg whites |
1 (8 ounce) package mozzarella cheese, shredded |
1 (4 ounce) package goat cheese |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2-1 teaspoon fresh ground black pepper |
1/4-1/2 teaspoon dried red pepper flakes |
1 (6 ounce) can lump crabmeat, rinsed and drained |
1 cup frozen whole kernel corn, thawed |
1/3 cup fresh cilantro, chopped |
1 tablespoon fresh lime juice |
cooking spray |
mango salsa |
fresh cilantro (to garnish) |
Directions:
1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
2. Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
3. Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
4. Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
5. Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
6. Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.
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