Crab-Stuffed Poblano Chiles with Mango Salsa

By Lv2Cook

Ingredients

• 1 cup chopped peeled mango
• 1/3 cup chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon balsamic vinegar
• OR
• 1 tablespoon white wine vinegar
• 3 tablespoons grated fresh Romano cheese divided
• OR
• 3 tablespoons grated fresh 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 poblano chiles halved lengthwise and seeded
• Cilantro sprigs (optional)

Details

Servings 1

Preparation

Step 1

Combine first 4 ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350º.

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 350º for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.

Serving Size: 2 chile halves and 1/3 cup salsa