Crab and Goat Cheese Poblanos With Mango Salsa

Goat cheese adds a tangy flavor to this spicy-sweet dish. Recipe is from Southern Living.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
4. Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
5. 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.
6. Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.