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

How to Make It

Step 1

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

Step 2

Preheat oven to 350°.

Step 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.

Step 4

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

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