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Crab-Stuffed Poblano Chiles With Mango Salsa

HOWARD L. PUCKETT
Yield 4 servings (serving size: 2 chile halves and 1/3 cup salsa)

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)

Nutrition Information

  • calories 225
  • caloriesfromfat 10 %
  • fat 2.4 g
  • satfat 1.1 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 29.5 g
  • carbohydrate 27.5 g
  • fiber 1.2 g
  • cholesterol 55 mg
  • iron 2.3 mg
  • sodium 397 mg
  • calcium 340 mg

How to Make It

  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.