Mango Chile Relleno al Carbon
Enjoy the flavors of sweet mangos with spicy peppers in this lively dish.
Large fresh, peeled, pitted, and sliced, divided
Reduced fat Cheddar and Monterey Jack (Mexican blend), Shredded
Red, finely chopped
Fresh, finely chopped
Canned, finely chopped
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: