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Crab Stuffed Poblano Chiles With Mango Salsa
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
1 container (15 ounce size) fat-free ricotta cheese
1 can (14 ounce size) artichoke hearts, quartered
1 can (6 ounce size) lump crab meat
4 poblano peppers, halved and seeded
cilantro, optional
directions
Combine first 4 ingredients in a small bowl, stirring well. Cover and chill.
Preheat oven to 350 degrees 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 crab meat.
Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon cheese. Place stuffed chilies on a baking sheet, and bake at 350 degrees F for 30 minutes or until lightly browned.
Serve chiles with mango salsa and garnish with cilantro sprigs, if desired.
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