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Crab-Stuffed Poblano Chiles With Mango Salsa

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Ingredients Needed For Crab-Stuffed Poblano Chiles With Mango Salsa
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
2 teaspoons minced oregano leaves
1 teaspoon Dijon mustard
dash pepper
1 (15-ounce) carton fat-free ricotta cheese
1 (14-ounce) can quartered artichoke hearts, drained
1 lb. lump crabmeat, picked
4 large poblano chiles, halved lengthwise and seeded
small bunch cilantro leaves

Directions To Prepare Crab-Stuffed Poblano Chiles With Mango Salsa
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.
Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.


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Thursday, December 14, 2017, 4:57 pm


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