Mango and Plantain Stuffed Poblanos


Something Extra: The Beer, Wine and Spirits Issue

Recipe Theme


 

Recipe Center

Mango and Plantain Stuffed Poblanos
Mango and Plantain Stuffed Poblanos
Ingredients
1 tbsp. olive oil
1-1/2 cups chopped white onion
1 plantain, peeled and chopped
1 small mango, peeled, pitted and chopped
2 ears corn, shucked and cut away from the cob
4 clovea roasted garlic, minced minced
1 cup shredded Monterey Jack cheese, divided
4 poblano peppers
Directions

Prep: 30 minutes, Cook: 30 to 35 minutes, Serves: 4

1. Preheat oven to 450°F.  Heat olive oil in a large skillet over medium heat. Add onion, plantain, mango, corn and garlic. Cook, stirring frequently, for 10 to 15 minutes or until vegetables are soft. Stir in 1/4 cup cheese.

2. Carefully cut a long thin section from the top of each pepper and remove seeds, leaving stem intact. Fill with equal amounts of vegetable mixture and place in a shallow baking dish.

3. Bake for 10 minutes, then top with remaining cheese; bake for 10 minutes more or until cheese is lightly browned.  

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

please specify ripe or green plantains, it makes a significant difference

  Comment Number: 5800
Column Line