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.
- 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
- 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.
2 stuffed jalapeño halves
|Gras saturés||1 g|
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