Crab-and-Goat Cheese Poblanos With Mango Salsa

Crab-and-Goat Cheese Poblanos With Mango Salsa
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  • 8 poblano chile peppers
  • ¼ to 1/2 teaspoon dried red pepper flakes
  • Vegetable cooking spray
  • ½ to 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • Garnish: chopped fresh cilantro
  • + 8 more ingredients
    • Mango Salsa
    • 2 egg whites
    • 1 cup frozen kernel corn, thawed
    • 1/3 cup chopped fresh cilantro
    • 1 (6-ounce) can lump crabmeat, rinsed and drained
    • 2 garlic cloves, minced
    • 1 (8-ounce) block part-skim mozzarella cheese, shredded
    • 1 (4-ounce) package goat cheese

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, keepi...

View full recipe at My Recipes


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