Crab-Stuffed Poblano Chiles With Mango Salsa

Crab-Stuffed Poblano Chiles With Mango Salsa
Photo by HOWARD L. PUCKETT

Ingredients

  • 1/8 teaspoon pepper
  • Cilantro sprigs (optional)
  • 1/3 cup chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 cup chopped peeled mango
  • 3 tablespoons grated fresh Romano or Parmesan cheese, divided
  • 2 tablespoons chopped fresh cilantro
  • + 19 more ingredients
    • Cilantro sprigs (optional)
    • 1 cup chopped peeled mango
    • 1 teaspoon Dijon mustard
    • 1 teaspoon dried oregano
    • 1 (14-ounce) can quartered artichoke hearts, drained
    • 1 (14-ounce) can quartered artichoke hearts, drained
    • 4 (5-inch) poblano chiles, halved lengthwise and seeded
    • 1 tablespoon balsamic or white wine vinegar
    • 1 (15-ounce) carton fat-free ricotta cheese
    • 1/8 teaspoon pepper
    • 1/3 cup chopped red bell pepper
    • 4 (5-inch) poblano chiles, halved lengthwise and seeded
    • 1 (6-ounce) can lump crabmeat, drained
    • 1 (6-ounce) can lump crabmeat, drained
    • 1 teaspoon dried oregano
    • 1 tablespoon balsamic or white wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 (15-ounce) carton fat-free ricotta cheese
    • 3 tablespoons grated fresh Romano or Parmesan cheese, divided

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 ev...

View full recipe at My Recipes

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