Crab-and-Goat Cheese Poblanos With Mango Salsa

Name: Crab-and-Goat Cheese Poblanos With Mango Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 8 servings Garnish: chopped fresh cilantro; 237 milliliters frozen kernel corn, thawed; 2 egg whites; 79 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 113 grams package goat cheese; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice; 170 grams lump crabmeat, rinsed and drained; 227 grams block part-skim mozzarella cheese, shredded; 8 poblano chile peppers; 0 teaspoons dried red pepper flakes; 8 servings Mango Salsa

The recipe Crab-and-Goat Cheese Poblanos With Mango Salsa could satisfy your Mexican craving in roughly 40 minutes. This gluten free and pescatarian recipe serves 8. One portion of this dish contains approximately 16g of protein, 8g of fat, and a total of 184 calories. A mixture of pepper, lump crabmeat, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg whites you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.

Ingredients you will need

Chili Pepper

Peppers

Equipment you will use

Aluminum Foil

Baking Sheet

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, keeping stems intact; discard seeds. Set peppers aside.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Ziploc Bags

Process egg whites in a food processor until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Food Processor

Add mozzarella cheese and next 5 ingredients, processing until blended.

Ingredients you will need

Mozzarella

Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.

Ingredients you will need

Crabmeat

Cheese

Equipment you will use

Bowl

Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Crabmeat

Peppers

Equipment you will use

Baking Pan

Bake, covered, at 375 for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.

Ingredients you will need

Mango

Salsa

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 8servings

Garnish: chopped fresh cilantro 237milliliters

frozen kernel corn, thawed 2

egg whites 79milliliters

chopped fresh cilantro 2

garlic cloves, minced 113grams

package goat cheese 1teaspoon

ground cumin 1Tbsp

fresh lime juice 170grams

lump crabmeat, rinsed and drained 227grams

block part-skim mozzarella cheese, shredded 8

poblano chile peppers 0teaspoons

dried red pepper flakes 8servings

Mango Salsa

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.