Crab-and-Goat Cheese Poblanos with Mango Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
8 poblano chiles
2 egg whites
1 (8 oz.) block part-skim mozzarella cheese, shredded
1 (4 oz.) package goat cheese
2 garlic cloves, minced
1 tsp. ground cumin
1/2 to 1 tsp. freshly ground black pepper
1/4 to 1/2 tsp. dried red pepper flakes
1 (6 oz.) can lump crabmeat, rinsed and drained
1 cup frozen kernel corn, thawed
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
vegetable cooking spray
2 ripe mangoes (about 1 pound), peeled and diced
1 medium-size red bell pepper, diced
1 jalapeno pepper, seeded and diced
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh mint
1 small red onion, chopped
1 Tbsp. fresh lime juice
1/4 tsp. ground red pepper
1/4 tsp. salt
Broil the chile peppers on an aluminum foil-lined baking sheet 5″ from the heat for 5 minutes on each side or until the chiles look blistered.
Place the chiles in a large zip-top plastic bag and seal. Let the chiles stand for 10 minutes to loosen the skins. Peel the chiles and carefully cut the chiles open lengthwise on one side, keeping the stems intact. Discard the seeds and veins and set the chiles aside.
Process the egg whites in a food processor until foamy, then add the mozzarella cheese and the next 5 ingredients. Process until blended.
Place the cheese mixture in a large bowl and stir in the crabmeat and the next 3 ingredients.
Spoon the crabmeat mixture evenly into the peppers, pinching cut the edges together to seal. Arrange the stuffed peppers, seam side down, in a 13″ x 9″ baking dish coated with cooking spray.
Bake, covered, at 375F for 25-30 minutes or until the peppers are thoroughly heated. Top with Mango Salsa**, and garnish, if desired.
**To make the mango salsa, combine all ingredients in a small bowl and mix well.
Recipe from Southern Living Magazine, March 2004.