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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake the stuffed peppers at 400°F (200°C) for 10 minutes, or until the filling is heated through and slightly golden on top.

Step 8

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.

Step 9

Once the poblano peppers are ready, remove them from the oven and let them cool slightly.

Step 10

Top each stuffed poblano with a generous spoonful of mango salsa and serve warm. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1179.1g)

Amount per serving	% Daily Value*
Calories	1218.5

Total Fat 74.0g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 266.4mg	0%
Sodium 3363.4mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 49.0g
Protein 76.5g	0%

Vitamin D 0IU	0%
Calcium 541.6mg	0%
Iron 10.6mg	0%
Potassium 3004.9mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 24.1%

Carbs: 23.3%