Crab Stuffed Poblano Chiles With Mango Salsa
ready in: 30-60 minutes
recipe id: 48201
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
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.
nutritionNutritional data has not been calculated yet.
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