Mango Chile Relleno al Carbon
Enjoy the flavors of sweet mangos with spicy peppers in this lively dish.
peeled, pitted, and sliced, divided
What You'll Need
- Cutting board
- Chef knife
- Measuring spoons
- Measuring cup
- Small paper bag
- Medium bowl
- Baking sheet
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.
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.
Nutrition Info and more
Serving size:Total calories:
3 gSaturated fat: