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Crab Stuffed Poblano Chiles With Mango Salsa

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 48201

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1 cup Mango, Peeled And Chopped
1/3 cup red bell pepper, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
3 tablespoons Grated Fresh Parmesan Cheese, Divided
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
15 ounces fat-free ricotta cheese
14 ounces artichoke hearts, quartered
6 ounces lump crabmeat
4 Poblano Peppers, Halved And Seeded
Cilantro, Optional


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

Preheat oven to 350 F. Combine 2 tablespoons 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 cheese. Place stuffed chilies on a baking sheet, and bake at 350 F for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.

added by

Mckenzie, Rhode Island, USA


Nutritional data has not been calculated yet.

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