Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
4Small poblano peppers
2Large fresh mangos peeled, pitted, and sliced, divided
4tbspShredded, reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
¼Red onion finely chopped
¼cupGreen bell pepper chopped
1tbspLime juice
1tbspFresh cilantro finely chopped
½tbspCanned chipotle peppers in adobe sauce finely chopped
Supplies You'll Need:
Cutting board
Chef knife
Measuring spoons
Measuring cup
Small paper bag
Medium bowl
Foil
Baking sheet
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 Facts
4 servings
Serving size
1 piece
Amount per serving
Calories150
% Daily Value *
Total Fat3g4%
Saturated Fat 1g5%
Sodium100mg5%
Total Carbohydrate28g11%
Dietary Fiber 6g22%
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2Large fresh mangos peeled, pitted, and sliced, divided
4tbspShredded, reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
¼Red onion finely chopped
¼cupGreen bell pepper chopped
1tbspLime juice
1tbspFresh cilantro finely chopped
½tbspCanned chipotle peppers in adobe sauce finely chopped
Supplies 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.
