Crab-Stuffed Poblano Chiles With Mango Salsa

Crab-Stuffed Poblano Chiles With Mango Salsa Recipe
HOWARD L. PUCKETT

Yield:

4 servings (serving size: 2 chile halves and 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Combine first 4 ingredients in a small bowl; stir well. Cover and chill.

Preheat oven to 350°.

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.

Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.

October 1997
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