1 C. chopped peeled mango
\n1\/3 C. chopped red bell pepper
\n2 T. chopped fresh cilantro
\n1 T. balsamic or white wine vinegar
\n3 T. grated fresh Romano or Parmesan cheese, divided
\n1 tsp. dried oregano
\n1 tsp. Dijon mustard
\n1\/8 tsp. pepper
\n1 (15-ounce) carton fat-free ricotta cheese
\n1 (14-ounce) can quartered artichoke hearts, drained
\n1 (6-ounce) can lump crab meat, drained
\n4 (5-inch) poblano chilies, halved lengthwise and seeded
\nCilantro sprigs (optional)<\/p>\n
Combine first four ingredients in a small bowl; stir well. Cover and chill. Preheat oven to 350-degrees.
\nCombine 2 T. Romano cheese, oregano, mustard, pepper, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crab meat. Divide mixture evenly among the Chile halves, and sprinkle with 1 T. Romano cheese. Place stuffed chilies on a baking sheet, and bake at 350 degrees for 30 minutes or until lightly browned. Serve chilies with mango salsa, and garnish with cilantro sprigs, if desired.<\/p>\n
Yield: 4 servings
\nServing Size: 2 Chile halves and 1\/3 C. salsa<\/p>\n
Calories: 225
\nFat: 2.4g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. chopped peeled mango 1\/3 C. chopped red bell pepper 2 T. chopped fresh cilantro 1 T. balsamic or white wine vinegar 3 T. grated fresh Romano or Parmesan cheese, divided 1 tsp. dried oregano 1 tsp. Dijon mustard 1\/8 tsp. pepper 1 (15-ounce) carton fat-free ricotta cheese 1 (14-ounce) can quartered artichoke hearts, drained 1 (6-ounce) can lump crab meat, drained 4 (5-inch) poblano chilies, halved lengthwise and seeded Cilantro sprigs (optional) Combine first four ingredients in a…<\/p>\n