Crab And Goat Cheese Poblanos With Mango Salsa

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 8 poblano chiles
• 2 egg whites
• 1 (8 ounce) package mozzarella cheese, shredded
• 1 (4 ounce) package goat cheese
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2-1 teaspoon fresh ground black pepper
• 1/4-1/2 teaspoon dried red pepper flakes
• 1 (6 ounce) can lump crabmeat, rinsed and drained
• 1 cup frozen whole kernel corn, thawed
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• cooking spray
• mango salsa
• fresh cilantro (to garnish)

Recipe

• 1 broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
• 2 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.
• 3 process egg whites in a food processor until foamy. add mozzarella cheese and next 5 ingredients, processing until blended.
• 4 place cheese mixture in a large bowl. stir in crabmeat and next 3 ingredients.
• 5 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.
• 6 bake, covered at 375 degrees f. for 25-30 minutes or until thoroughly heated. top with mango salsa, and garnish with cilantro if desired.