Crab-and-Goat Cheese Poblanos With Mango Salsa

Rinse canned crabmeat to freshen the taste; drain well before combining with other ingredients. Goat cheese adds tangy flavor to this spicy-sweet dish.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Other: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 39%
  • Fat: 9.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 17.5g
  • Carbohydrate: 20.6g
  • Fiber: 5g
  • Cholesterol: 36mg
  • Iron: 2.7mg
  • Sodium: 277mg
  • Calcium: 264mg

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
  • Mango Salsa
  • Garnish: chopped fresh cilantro

Preparation

  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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