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Crab-Stuffed Poblano Chilies with Mango Salsa Ingredients 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 chilies, halved lengthwise and seeded Cilantro sprigs (optional) Directions: 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. Serve chilies with mango salsa, and garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 Chile halves and 1/3 cup salsa). Note: Substitute 4 red or green bell peppers for poblano chilies, if desired. Nutrition information per serving: Calories: 225 (10-percent from fat) Fat: 2.4g Protein: 29.5g Carbohdyrate: 27.5g Fiber: 1.2g Cholesterol: 55mg Sodium: 397mg
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