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Mango Chile Relleno al Carbon

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Ready In: 25 minutes
Serves: 4
Gluten-freeLow Added SugarVegetarianLow Sodium
Enjoy the flavors of sweet mangos with spicy peppers in this lively dish.

What you'll need

Measuring cups
Measuring spoons
Sharp knife
Cutting board
Small paper bag
Medium bowl
Baking sheet
Oven mitt


Serves 4
4 Poblano Peppers small
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 Lime Juice
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.

6.Serve immediately.

Nutrition Facts

Serving Size 1.00 piece

Serving Per Container 4

Amount Per Serving
Calories 150
% Daily Value*
Total Fat 3 g4%
Saturated Fat 1 g5%
Sodium 100 mg4%
Total Carbohydrate 28 g10%
Dietary Fiber 6 g21%
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:

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