Crab and Goat Cheese Poblanos with Mango Salsa
Elevate your dinner table with these irresistible Crab and Goat Cheese Poblanos with Mango Salsa, a stunning fusion of creamy, savory, and fresh flavors. Roasted poblano peppers are stuffed with a decadent filling of tender lump crab meat, tangy goat cheese, and aromatic spices like cumin and paprika, then baked to perfection. To balance the richness, a vibrant mango salsa featuring juicy ripe mangoes, zesty lime, and a hint of red chili adds a tropical flair. This dish is as visually stunning as it is delicious, with its combination of smoky peppers, creamy filling, and colorful salsa. Perfect for entertaining or a creative weeknight meal, this recipe is quick to prepare and bursting with bold, vibrant flavors that will make it the star of your menu.
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Recipe Information
Ingredients
- 4 Poblano peppers
- 8 oz Lump crab meat
- 4 oz Goat cheese
- 2 oz Cream cheese
- 2 tbsp Fresh cilantro, chopped
- 2 Green onion, thinly sliced
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 Ripe mango, diced
- 1 Fresh red chili (optional, for heat), finely minced
- 0.25 cup Red onion, finely diced
- 2 tbsp Lime juice
- 1 tsp Olive oil
- 0.25 tsp Salt (to taste)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place the poblano peppers on the baking sheet. Roast them in the oven for about 10-12 minutes, turning them halfway through until the skins are blistered and slightly charred.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a plate to allow the peppers to steam for 5 minutes. This will make the skins easier to remove.
While the peppers are steaming, make the filling. In a mixing bowl, combine the crab meat, goat cheese, cream cheese, cilantro, green onion, garlic, cumin, paprika, salt, and black pepper. Mix until well combined.
Carefully peel the skins off the poblano peppers. Make a slit down one side of each pepper and gently remove the seeds, keeping the peppers as intact as possible.
Stuff each poblano pepper with 1/4 of the crab and goat cheese mixture, gently pressing it in without breaking the pepper. Place the stuffed peppers back on the baking sheet.
Bake the stuffed peppers at 400°F (200°C) for 10 minutes, or until the filling is heated through and slightly golden on top.
While the poblanos are baking, prepare the mango salsa. In a small bowl, combine the diced mango, minced red chili (if using), red onion, lime juice, olive oil, and a pinch of salt. Stir well and set aside.
Once the poblano peppers are ready, remove them from the oven and let them cool slightly.
Top each stuffed poblano with a generous spoonful of mango salsa and serve warm. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 49.0 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3005 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
