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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mckenzie
Servings: 4
1 cup mango, peeled and chopped
⅓ cup red bell pepper, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
3 tablespoons grated fresh parmesan cheese, divided
1 teaspoon dried oregano
1 teaspoon Dijon mustard
⅛ teaspoon pepper
15 ounces fat-free ricotta cheese
14 ounces artichoke hearts, quartered
6 ounces lump crabmeat
4 poblano peppers, halved and seeded
cilantro, optional
Combine first 4 ingredients in a small bowl, stir well. Cover and chill.
Preheat oven to 350°F. Combine 2 tablespoons cheese, oregano, mustard, pepper, and Ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat.
Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon cheese. Place stuffed chilies on a baking sheet, and bake at 350°F for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.