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: 1 |
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Rinse canned crabmeat to freshen the taste; drain well before combining with other ingredients. Goat cheese adds tangy flavor to this spicy-sweet dish. Ingredients:
8 poblano chile peppers |
2 egg whites |
1 (8-ounce) block part-skim mozzarella cheese, shredded |
1 (4-ounce) package goat cheese |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 to 1 teaspoon freshly ground black pepper |
1/4 to 1/2 teaspoon dried red pepper flakes |
1 (6-ounce) can lump crabmeat, rinsed and drained |
1 cup frozen kernel corn, thawed |
1/3 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
vegetable cooking spray |
garnish: chopped fresh cilantro |
Directions:
1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 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° for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.
7. Note: Nutritional analysis includes 1/4 cup salsa.
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