Crab-Stuffed Poblano Chilies served with a delicious tangy mango salsa.
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 crab meat, drained
4 5-inch poblano chiilies, halved lengthwise and seeded
Cilantro sprigs (optional)
Combine first four ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350-degrees.
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 crab meat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese.
Place stuffed chilies on a baking sheet, and bake at 350 degrees for 30 minutes or until lightly browned.
Serving suggestions: Serve chilies with mango salsa, and garnish with cilantro sprigs, if desired.
Recipe makes 4 servings.
Serving size: 2 chile halves and 1/3 cup salsa
Calories: 225; Total Fat: 2.4g; Protein: 29.5g; Carbohydrates: 1g; Cholesterol: 27.5mg; Sodium: 397mg; Cholesterol: 55mg
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