Crab-Stuffed Poblano Chiles With Mango Salsa

amberrenee813

1 cup chopped peeled mango
1/3 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic or white wine vinegar
3 tablespoons grated fresh Romano or 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 (5-inch) poblano chiles, halved lengthwise and seeded
Cilantro sprigs (optional)
Preparation

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.
Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.


Nutritional Information
Amount per serving
Calories: 225
Calories from fat: 10%
Fat: 2.4g
Saturated fat: 1.1g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.4g
Protein: 29.5g
Carbohydrate: 27.5g
Fiber: 1.2g
Cholesterol: 55mg
Iron: 2.3mg
Sodium: 397mg
Calcium: 340mg

Tillyecl1

That looks amazing!

amberrenee813

That looks amazing!

I think so, too. I will either roast or grill the chile and use chicken instead. Still yum!