Crab-stuffed Poblano Chiles With Mango Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Grains | Sami | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | Mango, Peeled And Chopped |
| 1/3 | c | Red Bell Pepper, Chopped |
| 2 | T | Chopped Fresh Cilantro |
| 1 | T | Balsamic Vinegar |
| 3 | T | Grated Fresh Parmesan |
| Cheese Divided | ||
| 1 | t | Dried Oregano |
| 1 | t | Dijon Mustard |
| 1/8 | t | Pepper |
| 15 | oz | Fat-Free Ricotta Cheese |
| 14 | oz | Artichoke Hearts, Quartered |
| 6 | oz | Lump Crabmeat |
| 4 | Poblano Peppers, Halved And | |
| Seeded | ||
| Cilantro, Optional |
INSTRUCTIONS
Combine first 4 ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350?. 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 crabmeat. divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon cheese. Place stuffed chilies on a baking sheet, and bake at 350? for 30 minutes or until lightly browned. Server chiles with mango salsa, and garnish with cilantro sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 14, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 192
Total Fat: 21.9g
Cholesterol: 73.7mg
Sodium: 1973.6mg
Potassium: 588.2mg
Carbohydrates: 32.1g
Fiber: 11.8g
Sugar: 1.7g
Protein: 33.6g