Crab and Goat Cheese Poblanos with Mango Salsa

By á-760

Rinse canned crabmeat to freshen the taste; drain well before combining with other ingredients. Goat cheese adds tangy flavor to this spicy-sweet dish.

Ingredients

• Ingredients
• 8 poblano chile peppers
• 2 egg whites
• 1 (8-ounce) block part-skim mozzarella cheese, shredded
• 1 (4-ounce) package goat cheese
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon dried red pepper flakes
• 1 (6-ounce) can lump crabmeat, rinsed and drained
• 1 cup frozen kernel corn, thawed
• 1/3 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Vegetable cooking spray
• Mango Salsa
• Garnish: chopped fresh cilantro

Details

Servings 8

Preparation

Step 1

Preparation
Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.

Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.

Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.

Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.

Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.

Bake, covered, at 375° for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.

Note: Nutritional analysis includes 1/4 cup salsa.

Nutritional Information
Calories:229 (39% from fat)
Fat:9.8g (sat 5.4g,mono 2.3g,poly 1.2g)
Protein:17.5g
Carbohydrate:20.6g
Fiber:5g
Cholesterol:36mg
Iron:2.7mg
Sodium:277mg
Calcium:264mg
Elizabeth Carrera, Suwanee, Georgia, Southern Living, MARCH 2004