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Main Dish

Crab Stuffed Poblanos with Mango Salsa

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  • Prep Method: Baked
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  • 1 cup chopped, peeled mangoes
  • 1/3 cup chopped red bell pepper
  • 2 TBS chopped fresh cilantro
  • 1 TBS balsamic or white wine vinegar
  • 3 TBS grated fresh romano or parmesan, divided
  • 1 tsp. dried oregano
  • 1 tsp. Dijon mustard
  • 1/8 tsp. pepper
  • 15 oz carton ricotta
  • 14 oz can artichoke hearts in water, drained and quartered
  • 6 oz lump crabmeat
  • Four (5 inch) Poblano or Anaheim chilies, halved lengthwise and seeded
  • Cilantro sprigs


Combine first 4 ingredients in a small bowl; stir well. Cover and chill. (Or buy a jar of mango salsa.)

Preheat oven to 350 degrees. Combine 2 Tbsp. romano, 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 chili halves, and sprinkle with remaining romano. Place stuffed chilies on a baking sheet, and bake at 350 degrees for 30 minutes or until lightly browned.

Serve chilies with mango salsa, and garnish with cilantro sprigs.


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