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Crab & Goat Cheese Poblanos With Mango-Cilantro Salsa

Crab & Goat Cheese Poblanos With Mango-Cilantro Salsa Recipe
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 Tbsp. olive oil
  • 6 oz. jumbo lump crabmeat, rinsed and drained
  • 1 c. organic corn, thawed
  • 3 Tbsp. fresh organic lime juice
  • 2 cloves organic garlic, minced
  • 1 tsp. ground organic cumin
  • 2 tbsp. orange juice
  • 8 oz. organic lowfat mozzarella cheese, shredded
  • 4 oz. organic goat cheese
  • 1 tsp. freshly ground black pepper
  • ½ tsp. organic dried red pepper flakes
  • ⅓ c. chopped fresh organic cilantro
  • ½ large onion, minced
  • 2 large organic egg whites
  • 8 whole organic poblano chile peppers
  • 2 whole mangos, diced
Instructions
  1. First, make the salsa. Combine mangoes, onion, 2 tablespoons cilantro, 2 tablespoons lime juice, 2 tablespoons orange juice and olive oil in a non-reactive bowl. Refrigerate. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered. 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. Process egg whites in a food processor until foamy. Add mozzarella cheese, goat cheese, ground cumin, black pepper and red pepper flakes, processing until blended. Place cheese mixture in a large bowl. Stir in crabmeat, corn and remaining cilantro. 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. Bake, covered, at 375° for 25 to 30 minutes or until thoroughly heated. Top each with ¼ cup Mango Salsa.
 

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Nutrient Information Per Batch

1788.9 kcal Calories, 2827.18 mg Calcium, 163.15 g Carbohydrate, 259.84 mg Cholesterol, 67.89 g Total Fat, 24.2 g Fiber, 12.07 mg Iron, 383.91 mg Magnesium 3685.61 mg Potassium, 149.33 g Protein,129.35 mcg Selenium, 2911.93 mg Sodium, 97.33 g Sugars, 17.84 mg Zinc, 28.11g Saturated fat, 0 trans Fat, 29.74 g Monounsaturated fats, 6.07 g Polyunsaturated fats, 11259.5 IU Vitamin A, 2.13 mg Vitamin B6, 15.18 mcg Vitamin B12, 1029.06 mg Vitamin C, 0 IU Vitamin D, 11.79 Vitamin E, 113.41 mcg Vitamin K, 343.8 mcg Folate,1.23 mg Vitamin B1(Thiamin),9.08 mg Vitamin B3(Niacin),2.51 mg Vitamin B2(Riboflavin), 0.12 mcg Lycopene, 3818.99 mcg Lutein and Zeaxanthin, 0.43 g ALA, 0.29 g EPA, 0.25 gDHA,2691.85 mg Phosphorous, 2 mg Manganese, 181.68 mcg Alpha carotene, 4970.35 mcg Beta carotene, 503.01 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Gluten
  • No Nuts
  • No Soy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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