Mango Chile Relleno al Carbon
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.
Serve immediately.
4 servings
1 piece
- Amount per serving
- Calories150
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 1g5%
- Sodium 100mg5%
- Total Carbohydrate 28g11%
- Dietary Fiber 6g22%
- Protein 5g
* 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.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
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.
Serve immediately.
