Crab-Stuffed Poblano Chiles With Mango Salsa

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 2 chile halves and 1/3 cup salsa)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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