Crab-Stuffed Poblano Chiles With Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup chopped peeled mango |
1/3 cup chopped red bell pepper |
2 tablespoons chopped fresh cilantro |
1 tablespoon balsamic or white wine vinegar |
3 tablespoons grated fresh romano or parmesan cheese, divided |
1 teaspoon dried oregano |
1 teaspoon dijon mustard |
1/8 teaspoon pepper |
1 (15-ounce) carton fat-free ricotta cheese |
1 (14-ounce) can quartered artichoke hearts, drained |
1 (6-ounce) can lump crabmeat, drained |
4 (5-inch) poblano chiles, halved lengthwise and seeded |
cilantro sprigs (optional) |
Directions:
1. Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
2. Preheat oven to 350°.
3. Combine 2 tablespoons Romano cheese, oregano, mustard, pepper, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese. Place stuffed chiles on a baking sheet, and bake at 350° for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.
4. Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.
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