Crab and Cheese Stuffed Poblano Peppers with Mango Salsa

Crab and Cheese Stuffed Poblano Peppers with Mango Salsa

DH loved these. The jury is still out for me. I'd been fighting another migraine so I probably didn't have the best disposition. DH cheerily ate 2 1/2 and said he would have happily eaten the entire pan. As a matter of fact, he asked if there was enough to have again tomorrow. Should I make them again, I'll double the crab and cut down on the cheeses. The salsa was very good. Once peaches come in season, I would like to try adding those to the mix....maybe cubes of avocado too. Could easily be made vegetarian by omitting the crab. Adapted from an old SL recipe.
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Salsa 1 mango, peeled and chopped 1/8 red onion, diced 1/3 cup fresh cilantro, roughly chopped 1 TBSP lime juice Peppers 4 poblano (pasilla) chile peppers 2 egg whites 8 oz. shredded mozzarella cheese 4 oz. goat cheese (this can usually be found packaged in a carton, disc or log, in the case with imported/specialty cheeses) 1 (6 oz) can lump crabmeat, drained 1 cup whole kernel corn 1/3 cup fresh cilantro, roughly chopped 3 tsp lime juice Optional: Garlic, cumin, black and red pepper Preheat oven to broil. To make salsa, combine all ingredients in small bowl. Refrigerate until needed. Place chile peppers on a cookie sheet, approximately 5-6 inches from the heat. Broil for 5 minutes or so on each side, or until the peppers begin to look slightly blackened and blistered. Immediately take peppers out and place them in a ziploc bag. Seal the bag and let the peppers steam inside for 10-15 minutes. This will help to loosen the outer skins. Once peppers have steamed, remove from bag. Peel peppers--the skins should come off easily--and cut them open lengthwise. Clean out any seeds and set the peppers aside. Reduce heat to 375. In a medium bowl, whisk egg whites until foamy. Add cheeses to bowl and mix. Stir in crab meat followed by corn, cilantro and lime juice. Spoon cheese/crab mixture into peppers and place peppers in a greased baking dish. Pinch the peppers together to seal. Bake for 25 minutes. Top with mango salsa when serving. Garnish, if desired, with additional cilantro. Feel free to swing by my personal LJ for more. :)
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