Spicy Mango-Filled Chile Rellenos
California Raisin Marketing Board
- Yield: 32 servings
- Prep: 15 mins
- Cook: 10 mins
Ingredients
- 32-- jalapeños
- Escabèche:
- 6cloves garlic
- 1/2cup olive oil
- 1-- onion, cut in thick slices
- 4sprigs fresh thyme
- 4sprigs fresh oregano
- 2-- bay leaves
- 3cups white wine vinegar
- 1cup water
- 1/8teaspoon salt
- Mango Filling:
- 2-- mango, cut in small dice
- 4cups California raisins
- 4cups corn, cut fresh off cob
- 1/2cup onion, finely diced
- 6cloves garlic
- 2tablespoons minced serrano chilies
- 2tablespoons small capers
- 2tablespoons olive oil
- Garnish
- 1/4cup low fat plain yogurt
- 1/8teaspoon salt
Instructions
- Blanch peppers in boiling salted water for 1 minute; transfer to ice water both to stop cooking. Set aside.
- Escabèche: Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños and turn into container; pour hot escabèche overand marinate overnight.
- Mango Filling: Combine all ingredients for mango filling in a small bowl; mix well and set aside for at least 20 minutes to meld flavors.
- To Assemble: Drain peppers and dry with paper towels. Fill peppers with about 2 tablespoons of mango mixture and arrange on serving plate.
- Garnish with drizzle of seasoned yogurt, if desired.
From The Culinary Institute of America and the Produce for Better Health Foundation.
Nutritional Info *per serving
- Calories 130
- Glycemic Load 10.19
- Fat 4g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2.5g
- Cholesterol 0mg
- Sodium 30mg
- Potassium 290mg
- Carbohydrate 23g
- Fiber 2g
- Sugars 16g
- Protein 2g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 45%
- Calcium 2%
- Iron 4%
