Crab-Stuffed Poblano Chiles With Mango Salsa Recipe

Name: Crab-Stuffed Poblano Chiles With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
2
Preheat oven to 350u00b0.
3
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 350u00b0 for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.
4
Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chopped peeled mango, 1/3 cup chopped red bell pepper, 2 tablespoons chopped fresh cilantro, 1 tablespoon balsamic or white wine vinegar, and more.

Yes, Crab-Stuffed Poblano Chiles With Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab-Stuffed Poblano Chiles With Mango Salsa

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