• Mango Chile Relleno al Carbon
Mango Chile Relleno al Carbon
  • 25
  • 8
  • 150
  • 4

Mango Chile Relleno al Carbon

Enjoy the flavors of sweet mangos with spicy peppers in this lively dish.

  • 4 small poblano peppers
  • 2 large fresh mangos, peeled, pitted, and sliced, divided
  • 4 tablespoons shredded, reduced fat Cheddar and Monterey Jack (Mexican blend) cheeses
  • ¼ cup finely chopped red onion
  • ¼ cup chopped green bell pepper
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped fresh cilantro
  • ½ tablespoon finely chopped canned chipotle peppers in adobo sauce​

  1. 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.
  2. Rub off skins and very carefully cut open and remove seeds, leaving stems attached.
  3. Place about 2⁄3 of the mango slices inside peppers then place 1 tablespoon of cheese in each.
  4. Chop remaining mango and place in a medium bowl with all remaining ingredients for the mango salsa.
  5. Place stuffed peppers on a foil-lined baking sheet and bake at 425ºF for 5 minutes or until cheese is melted.
  6. Remove from oven and top with mango salsa.
  7. Serve immediately.

Makes 4 servings - 1 chile relleno per serving.

​Calories: 150
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 5 mg
Sodium: 100 mg
Total Carbohydrate: 28 g
Dietary Fiber: 6 g
Protein: 5 g