Crab-Stuffed Poblano Chiles With Mango Salsa

Name: Crab-Stuffed Poblano Chiles With Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 397 grams quartered artichoke hearts, drained; 1 teaspoon Dijon mustard; 2 Tbsps chopped fresh cilantro; 170 grams lump crabmeat, drained; 237 milliliters chopped peeled mango; 1 teaspoon dried oregano; 3 Tbsps grated fresh Romano or Parmesan cheese, divided; 0 teaspoons pepper; 20 inches poblano chiles, halved lengthwise and seeded; 79 milliliters chopped red bell pepper; 425 grams carton fat-free ricotta cheese; 1 Tbsp balsamic or white wine vinegar

Crab-Stuffed Poblano Chiles With Mango Sals It is a pretty expensive recipe for fans of Mexican food. A mixture of wine vinegar, dijon mustard, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 4 ingredients in a small bowl; stir well. Cover and chill.

Equipment you will use

Bowl

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Ricotta Cheese

Romano Cheese

Artichoke

Crabmeat

Mustard

Oregano

Pepper

Chili Pepper

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Food Processor

Bowl

Place stuffed chiles on a baking sheet, and bake at 350 for 30 minutes or until lightly browned.

Ingredients you will need

Chili Pepper

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Baking Sheet

Oven

Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.

Ingredients you will need

Cilantro

Chili Pepper

Mango

Salsa

Note: Substitute 4 red or green bell peppers for poblano chiles, if desired.

Ingredients you will need

Green Pepper

Poblano Pepper

Equipment

Ingredients

Servings:

397grams

quartered artichoke hearts, drained 1teaspoon

Dijon mustard 2Tbsps

chopped fresh cilantro 170grams

lump crabmeat, drained 237milliliters

chopped peeled mango 1teaspoon

dried oregano 3Tbsps

grated fresh Romano or Parmesan cheese, divided 0teaspoons

pepper 20inches

poblano chiles, halved lengthwise and seeded 79milliliters

chopped red bell pepper 425grams

carton fat-free ricotta cheese 1Tbsp

balsamic or white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.