Spicy Mango-Filled Chile Rellenos
- Yield 32 servings
- Prep 15 mins
- Cook 10 mins
Spicy and sweet—what a great flavor combination!
California Raisin Marketing Board
Ingredients
- 32 -- jalapeños
- Escabèche:
- 6 cloves garlic
- 1/2 cup olive oil
- 1 -- onion, cut in thick slices
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 -- bay leaves
- 3 cups white wine vinegar
- 1 cup water
- 1/8 teaspoon salt
- Mango Filling:
- 2 -- mango, cut in small dice
- 4 cups California raisins
- 4 cups corn, cut fresh off cob
- 1/2 cup onion, finely diced
- 6 cloves garlic
- 2 tablespoons minced serrano chilies
- 2 tablespoons small capers
- 2 tablespoons olive oil
- Garnish
- 1/4 cup low fat plain yogurt
- 1/8 teaspoon 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.
