Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

Servings: 2
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Recipe Categories: Appetizers & Side Dishes, Foodservice


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


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

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