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

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 slit lengthwise in 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.  

Nutritional Information:
334 calories, 12 g protein, 14 g total fat (6 g sat.), 47 g carbohydrate, 7 g fiber, 25 g sugar, 25 mg cholesterol, 174 mg sodium, 9 points