Crab Stuffed Chiles w Mango Salsa

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Registered: 08-16-2005
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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