Crab-and-Goat Cheese Poblanos With Mango Salsa

Crab-and-Goat Cheese Poblanos With Mango Salsa Recipe
Rinse canned crabmeat to freshen the taste; drain well before combining with other ingredients. Goat cheese adds tangy flavor to this spicy-sweet dish.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 10 Minutes
Other: 40 Minutes

Nutritional Information

Calories 229
Caloriesfromfat 39 %
Fat 9.8 g
Satfat 5.4 g
Monofat 2.3 g
Polyfat 1.2 g
Protein 17.5 g
Carbohydrate 20.6 g
Fiber 5 g
Cholesterol 36 mg
Iron 2.7 mg
Sodium 277 mg
Calcium 264 mg


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
Mango Salsa
Garnish: chopped fresh cilantro


Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.

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.

Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.

Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.

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.

Bake, covered, at 375° for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.

Note: Nutritional analysis includes 1/4 cup salsa.

Elizabeth Carrera, Suwanee, Georgia,

Southern Living

March 2004
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