Spicy Mango-Filled Chile Rellenos

California Raisin Marketing Board
  • Yield: 32 servings
  • Prep: 15 mins
  • Cook: 10 mins


32-- jalapeños
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
1/4cup low fat plain yogurt
1/8teaspoon salt


  1. Blanch peppers in boiling salted water for 1 minute; transfer to ice water both to stop cooking. Set aside.
  2. 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.
  3. 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.
  4. To Assemble: Drain peppers and dry with paper towels. Fill peppers with about 2 tablespoons of mango mixture and arrange on serving plate.
  5.  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%