Crab Stuffed Chiles w Mango Salsa
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Crab Stuffed Chiles w Mango Salsa
| Fri, 09-14-2007 - 12:36am |
Crab Stuffed Poblano Chiles With Mango Salsa
Source: © Cooking Light Magazine
4 servings (serving size: 2 chile halves and 1/3 cup salsa)

RECIPE 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 crabmeat, drained
4 (5-inch) poblano chiles, halved lengthwise and seeded
Cilantro sprigs (optional)
RECIPE METHOD
Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
Preheat oven to 350 degrees F.
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 crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese.
Place stuffed chiles 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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