| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | Poblano, 1/4-pound chiles | |
| roasted and peeled | ||
| Vinegar | ||
| 1 | T | Butter |
| 1 | T | Olive oil |
| 1/4 | Onion, finely chopped | |
| 1/2 | lb | Cooked crab meat or 1 |
| 6-ounce can crab meat | ||
| flaked | ||
| 2 | T | Chopped chives or green |
| onion | ||
| 1/2 | lb | Mangoes, peeled and finely |
| chopped | ||
| Salt, pepper | ||
| 2 | Mangoes | |
| 1 1/2 | t | Cider vinegar |
| 1 1/2 | t | Nonfat chicken stock |
| 1/2 | c | Canned mango nectar |
| 1 | Clove garlic, roasted and | |
| Salt | ||
| Freshly ground black pepper | ||
| 3 | T | Plus 3/4 teaspoon olive oil |
| 1/8 | t | Sugar, optional |
| 6 | Sprigs thyme |
INSTRUCTIONS
From the LA Times. Recipes by Patricia Quintana The sweetness of fresh mango and the slight spiciness of fresh poblano chiles go together in a wonderful way. The surprise: The dish is served cold. STUFFED CHILES: * Make slit in 1 side of each roasted chile. Remove veins and seeds carefully without tearing chiles. Soak chiles in water to cover with few drops vinegar while preparing filling and vinaigrette. * Heat butter and 1 1/2 teaspoons olive oil in saucepan. Add onion and cook until tender, 2 to 3 minutes. Add crab meat and 1 tablespoon chives and cook 1 minute. * Heat remaining 1 1/2 teaspoons olive oil in skillet. Add chopped mango and saute until softened, 2 to 3 minutes. Add crab mixture and stir to blend. Season to taste with salt and pepper. Cool. * Drain chiles. Stuff each with about 1/4 cup filling. VINAIGRETTE and ASSEMBLY: * Peel mangoes and cut into chunks. Puree in food processor or blender. Place in saucepan and cook over low heat, stirring, until thickened, 5 to 7 minutes. Remove from heat and cool. * Blend thickened puree, vinegar, stock, mango nectar, garlic and salt and pepper to taste in food processor or blender until smooth. Gradually add olive oil, blending until emulsified. Check seasoning and add sugar if needed. Chill. * Place spoonful of vinaigrette on 6 chilled salad plates. Top each with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle remaining 1 tablespoon chopped chives over all and decorate each with 1 thyme sprig. Dust with freshly ground pepper. * * * 6 servings. Each serving: 228 calories; 1,414 mg sodium; 20 mg cholesterol; 12 grams fat; 25 grams carbohydrates; 9 grams protein; 1.09 grams fiber, Posted to CHILE-HEADS DIGEST V4 #147 by Judy Howle <howle@ebicom.net> on Oct 05, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1351
Calories From Fat: 708
Total Fat: 80.1g
Cholesterol: 322.9mg
Sodium: 1269.5mg
Potassium: 1810.7mg
Carbohydrates: 42.1g
Fiber: 11.6g
Sugar: 23.3g
Protein: 117.5g