Crab and Goat Cheese Poblanos With Mango Salsa

• poblano chiles↗8
• egg whites↗2
• (8 ounce) package mozzarella cheese, shredded↗1
• (4 ounce) package goat cheese↗1
• garlic cloves, minced↗2
• teaspoon ground cumin↗1
• teaspoon fresh ground black pepper↗1⁄2 - 1
• teaspoon dried red pepper flakes↗1⁄4 - 1⁄2
• (6 ounce) can lump crabmeat, rinsed and drained↗1
• cup frozen whole kernel corn, thawed↗1
• cup fresh cilantro, chopped↗1⁄3
• tablespoon fresh lime juice↗1
• cooking spray
• mango salsa
• fresh cilantro (to garnish)↗

Step-by-step instructions

1. 1

   Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.

2. 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. 3

   Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.

4. 4

   Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.

5. 5

   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.

6. 6

   Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.