Crab stuffed poblano chiles with mango salsa may sound decadent (and it is) but it is very easy to make. Full of exotic flavors, healthy crabmeat, and topped with fresh mango salsa. You can make it spicier by adding fresh jalapeno pieces mixed with the crabmeat, or keep it just as it is. This recipe serves four, with one full chile and a one-third cup of mango salsa per serving. All this for under 300 calories, too!
1 cup chopped peeled mango
1/3 cup chopped Organic red bell pepper
2 tbsp cilantro, chopped
1 tbsp balsamic or white wine vinegar
3 tbsp (1 1/5 ounce) grated Romano or Parmesan cheese
1 tsp dried oregano
1 tsp Dijon mustard
1/8 tsp black pepper
1 (15-oz) package of fat-free ricotta cheese
1 (14-oz) can artichoke hearts pieces, drained
1 (6-oz) can lump crabmeat, drained
4 (5-inch) poblano chiles, cut lengthwise in half, seeds removed
Cilantro is optional
1. Mango Salsa: Combine first 4 ingredients in a small bowl; stir well. Cover and chill.
2. Preheat oven to 350°.
3. Combine 2 tablespoons Romano cheese, black pepper, artichoke hearts, oregano, Dijon mustard and ricotta cheese in a food processor until smooth. Spoon into a bowl, and stir in 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, if desired.
4. Note: Substitute 4 red or green organic bell peppers for poblano chiles, if you wish.