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–+ servings
Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

Jalapeños Rellenos de Mango Manchego con Crujiente de Harina de Maíz al Curry

INGREDIENTS

  • 3 tablespoons cornmeal
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon extra virgin olive oil
  • 5 jalapeno peppers, about 3 inches long, sliced in half lengthwise and deseeded Extra virgin olive oil, as needed
  • 1 firm ripe fresh mango, peeled, pitted and cut into matchstick pieces
  • 1/4 lb finely shredded Manchego cheese, divided
  • 1/2 fresh ripe mango, sliced for garnish

    1. To make the crunch: Combine cornmeal, curry, salt, and ¾ teaspoon olive oil. Set aside.
    2. To assemble the jalapenos: Rub outside of each pepper half with olive oil.
    3. Fill center of each pepper with cheese, reserving 2 tablespoons to sprinkle on top.
    4. Place 3 or 4 sticks of mango into each pepper pushing down.
    5. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top.
    6. Bake at 400 degrees for 15 minutes; serve warm.


    Source: Chef Meryl Connell, Southwest Soul Catering Essex Fels, NJ



    Course Creación del chef, Bocadillo
    Diet Vegetariana
    Language Spanish
    TIEMPO DE PREPARACIÓN 10 minutos
    HORA DE COCINAR 15 minutos
    PORCIONES 2