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


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

Recipe courtesy of The Culinary Institute of America,  the Produce for Better Health Foundation and the California Raisin Marketing Board



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