Crab Stuffed Poblano Chilies with Mango Salsa

By Texaschef11

Ingredients

• 1 * 1 cup chopped peeled mango
• 1/3 * 1/3 cup chopped red bell pepper
• 2 * 2 tablespoons chopped fresh cilantro
• 1 * 1 tablespoon balsamic or white wine vinegar
• 3 * 3 tablespoons grated fresh Romano or Parmesan cheese, divided
• 1 * 1 teaspoon dried oregano
• 1 * 1 teaspoon Dijon mustard
• 1/8 * 1/8 teaspoon pepper
• 1 * 1 (15-ounce) carton fat-free ricotta cheese
• 1 * 1 (14-ounce) can quartered artichoke hearts, drained
• 1 * 1 (6-ounce) can lump crabmeat, drained
• 4 * 4 (5-inch) poblano chiles, halved lengthwise and seeded
• * Cilantro sprigs (optional)

Preparation

Step 1

Combine first 4 ingredients in a small bowl; stir well. Cover and chill.

Preheat oven to 350°.

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° for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.