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Categories:
chiles egg whites Mozzarella cheese goat cheese garlic ground cumin fresh ground black pepper red pepper lump crabmeat kernel corn fresh cilantro lime juice cooking spray Mango Salsa fresh cilantro
Viewed: 69 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
- 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 and next 5 ingredients, processing until blended.
- Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
- 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 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.
