Crab And Goat Cheese Poblanos With Mango Salsa

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Goat cheese adds a tangy flavor to this spicy-sweet dish. recipe is from southern living.

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Steps

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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.

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Place peppers in a large zip-top plastic bag.

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Seal and let stand 10 minutes to loosen skins.

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Peel peppers.

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Carefully cut peppers open lengthwise on one side , keeping stems intact.

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Discard seeds.

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Set peppers aside.

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Process egg whites in a food processor until foamy.

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

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Place cheese mixture in a large bowl.

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Stir in crabmeat and next 3 ingredients.

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Spoon crabmeat mixture evenly into peppers , pinching cut edges together to seal.

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Arrange stuffed peppers , seam side down , in a 13 x 9 inch baking dish coated with cooking spray.

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Bake , covered at 375 degrees f.

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For 25-30 minutes or until thoroughly heated.

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Top with mango salsa , and garnish with cilantro if desired.

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Ingredients

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poblano chiles, egg whites, mozzarella cheese, goat cheese, garlic cloves, ground cumin, fresh ground black pepper, dried red pepper flakes, lump crabmeat, frozen whole kernel corn, fresh cilantro, fresh lime juice, cooking spray, mango salsa