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HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

225 calories; calories from fat 10%; fat 2.4g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.4g; protein 29.5g; carbohydrates 27.5g; fiber 1.2g; cholesterol 55mg; iron 2.3mg; sodium 397mg; calcium 340mg.