Mango Chiles Rellenos Al Carbon

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Exciting flavors and fresh ingredients make it easy to give simple summer parties an unforgettable flair.


When combined with peppers, cheese and a hint of lime, a fruit like mango can easily substitute for meat, producing a tasty dish your family and guests will rave about.

All of the ingredients in these Mango Chiles Rellenos Al Carbón should be available at your local natural and organic food store. Prep time is 20 minutes, and cooking time is only 5 to 10 minutes.

Mango Chiles Rellenos Al Carbón

Serves 6

  • 6 large poblano or Anaheim peppers
  • 1/2 medium white onion, peeled and cut into rings
  • 2 ripe mangos, peeled and sliced, divided
  • 6 ounces jack cheese, cut into 12 strips
  • 1 tablespoon lime juice
  • 1 very small chipotle pepper and 1 teaspoon adobo sauce from can
  • Snipped fresh cilantro

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

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 cheese strips inside each pepper. Place on large piece of heavy-duty foil, and grill over medium heat for 5 to 10 minutes, or until cheese is melted. Remove from grill and keep warm.

Chop 1/2 cup mango; set aside.

Puree grilled onions, remaining unchopped mango, lime juice and chipotle pepper until smooth. Season to taste with salt, and stir in chopped mango.

Place small amount of mango salsa on each serving plate, and top each relleno with additional salsa and snipped cilantro.

Recipe and photo courtesy of the National Mango Board

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