Mango Chile Relleno al Carbon

Mango Chile Relleno al Carbon
Budget-friendly recipe
824

Enjoy the flavors of sweet mangos with spicy peppers in this lively dish.

Ingredients

2
peeled, pitted, and sliced, divided
¼
finely chopped
¼
cup
chopped
1
tablespoon
1
tablespoon
finely chopped
½
tablespoon
finely chopped

What You'll Need

  • Cutting board
  • Chef knife
  • Measuring spoons
  • Measuring cup
  • Small paper bag
  • Medium bowl
  • Foil
  • Baking sheet

Directions

  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.
  2. Rub off skins and very carefully cut open and remove seeds, leaving stems attached.
  3. 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.
  5. Place stuffed peppers on a foil lined baking sheet and bake at 425ºF for 5 minutes or until cheese is melted.
  6. Serve immediately.

Nutrition Info and more

Serving size:
1
piece
Total calories:
150
Total fat:
3 g
Saturated fat:
1 g
Carbohydrates:
28 g
Protein:
5 g
Fiber:
6 g
Sodium:
100 mg
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