Source: Chef Guadalupe García de León, Mexico City | Catégorie: Entrées et amuse-gueules

Jalapeño Chiles Stuffed with Panela Cheese and Mango Pico de Gallo

Start a meal with these fiery appetizers. Canola oil’s neutral taste won’t mask the bright, contrasting flavors of chile and mango.

Jalapeño Chiles Stuffed with Panela Cheese and Mango Pico de Gallo

INGRÉDIENTS

  • 12 large jalapeño chiles
  • 1/2 tsp salt 2 mL, divided
  • 1 Tbsp canola oil 15 mL
  • 1 Tbsp vinegar 15 mL
  • 1 cup mango, diced 250 mL
  • 1/3 cup chopped cilantro leaves 75 mL
  • 3 Tbsp finely diced red onion 45 mL
  • 1 cup shredded panela cheese or mozzarella cheese 250 mL

PRÉPARATION

  • 1. Cut jalapeños in half, including stem. Devein and seed chiles. Use plastic gloves or wash hands after handling these hot peppers.
  • 2. Grill jalapeños until they begin to soften and lightly char, about 5 minutes. Place in plastic bag and add 1/4 tsp (1 mL) salt.
  • 3. In bowl, combine canola oil, vinegar and remaining 1/4 tsp (1 mL) salt. Add mango, cilantro, red onion and cheese.
  • 4. Stuff jalapeños with mixture and arrange on platter.

RENDEMENT

12 servings

PORTION

2 stuffed jalapeño halves

VALEUR NUTRITIVE

Per Serving

Calories50
Lipides3 g
Gras saturés1 g
Cholestérol5 mg
Glucides4 g
Fibres0 g
Sucres2 g
Protéines3 g
Sodium259 mg
Potassium27 mg