Source: Chef Guadalupe García de León, Mexico City | Category: Appetizers

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

Ingredients

  • 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

Instructions

  • 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.

Yield

12 servings

serving size

2 stuffed jalapeño halves

nutritional analysis

Per Serving

Calories50
Total Fat3 g
Saturated Fat1 g
Cholesterol5 mg
Carbohydrates4 g
Fiber0 g
Sugars2 g
Protein3 g
Sodium259 mg
Potassium27 mg