Crab-and-Goat Cheese Poblanos With Mango Salsa

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8 servings garnish: cilantro fresh chopped
• 1 cup kernel corn frozen thawed
• 2  egg whites 
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 4 ounce goat cheese 
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 6 ounce lump crab meat rinsed drained canned
• 8 ounce block part-skim mozzarella cheese shredded
• 8  poblano chile peppers 
• 0.3 teaspoon pepper flakes dried red
• 8 servings mango salsa 

Equipment

• food processor
• bowl
• baking sheet
• oven
• baking pan
• aluminum foil
• ziploc bags

Directions

1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 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.
4. Add mozzarella cheese and next 5 ingredients, processing until blended.
5. Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
6. 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.
7. Bake, covered, at 375 for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.