Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

    Servings: 2
    PREP TIME: |Cook Time:
    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
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