Mango Chile Relleno al Carbon
Enjoy the flavors of sweet mangos with spicy peppers in this lively dish.
What you'll need
Small paper bag
2 Mangos large, peeled, pitted, sliced
4 tablespoons Cheese reduced-fat, Mexican blend, shredded
1/4 Red Onion finely chopped
1/4 cup Green Bell Pepper chopped
1 tablespoon Cilantro fresh, finely chopped
1/2 tablespoon Chipotle Peppers In Adobe Sauce canned, finely chopped
1.Put poblano peppers in the oven and broil for a few minutes on each side to blacken skin. Place in a small paper bag and fold over the top; let stand for 5 minutes.
Rub off skins and very carefully cut open and remove seeds, leaving stems attached.
Place about 2/3 of the mango slices inside peppers then place 1 tablespoon of cheese in each.
4.Chop remaining mango and place in a medium bowl with all remaining ingredients for the mango salsa.
Place stuffed peppers on a foil lined baking sheet and bake at 425ºF for 5 minutes or until cheese is melted.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3 g||4%|
|Saturated Fat 1 g||5%|
|Sodium 100 mg||4%|
|Total Carbohydrate 28 g||10%|
|Dietary Fiber 6 g||21%|
|Protein 5 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: