My husband liked this recipe but I found it to be lacking in flavor a bit. We had a ton of filling leftover and used it could as a dip with crackers which was very good. Would make this again but with some modifications.
Crab-Stuffed Poblano Chiles With Mango Salsa
HOWARD L. PUCKETT
More From Cooking Light
Amount per serving
- Calories: 225
- Calories from fat: 10%
- Fat: 2.4g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.4g
- Protein: 29.5g
- Carbohydrate: 27.5g
- Fiber: 1.2g
- Cholesterol: 55mg
- Iron: 2.3mg
- Sodium: 397mg
- Calcium: 340mg
- 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)
- 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.
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