- Cook Time
- Prep Time
- 4 ServingsServings
- 6 large poblano or Anaheim peppers
- 1/2 medium white onion, peeled and cut into rings
- 2 ripe mangos, peeled, pitted and sliced, divided
- 6 ounces jack cheese, cut into 12 strips
- 1 tablespoon lime juice
- 1 very small chipotle pepper
- 1 teaspoon adobo sauce from can
- Snipped fresh cilantro
1 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.
2 Remove peels from peppers by rubbing gently with fingers. Make a slit the length of each pepper and carefully remove seeds and membranes.
3 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.
4 Puree grilled onions, remaining mango, lime juice, chipotle peppers and adobo sauce until smooth. Season to taste with salt and stir in chopped mango.
5 Place small amount of mango salsa on each serving plate and top each relleno with additional salsa and snipped cilantro.
Source: © 2008 National Mango Board