Mango Chile Rellenos Al Carbon
Recipe Center

Mango Chile Rellenos Al Carbon
Mango Chile Rellenos Al Carbon
6 large poblano peppers
1/2 medium white onion, peeled and cut into rings
2 Large firm but ripe mangoes, peeled, pitted, sliced and divided
6 oz. Jack cheese, cut into 12 strips
1 tbsp. lime juice
1 very small canned chipotle pepper plus 1 tsp. adobo sauce from can
Snipped fresh cilantro

Prep: 30 minutes, Cook: 10 to 15 minutes,
Stand: 20 minutes, Makes: 6 appetizers

1. Grill peppers and onions over high heat until peppers are well charred and onion is lightly charred. Place peppers in a paper bag and fold over top several times; set aside for 20 minutes.

2. Remove peels from peppers by rubbing gently with fingers. Make a slit the length of each pepper and carefully remove seeds and membranes. Place 2 large mango slices and 2 strips cheese inside each pepper. Place on a large piece of heavy duty foil and grill over medium heat for 5 to 10 minutes or until cheese is melted.

3. Remove from grill and keep warm. Chop 1/2 cup of the remaining mango; set aside, then puree the rest of the mango with onions, lime juice, chipotle peppers and adobo sauce until smooth. Season to taste with salt and stir in reserved chopped mango. Place a relleno on each serving plate; top with mango chipotle mixture and cilantro.

Nutritional Information:
(175 g): 180 calories, 7 g protein, 9 g total fat (5 g sat., 0 g trans), 17 g carbohydrate, 4 g fiber, 11 g sugar, 30 mg cholesterol, 470 mg sodium, 4 points