Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch
Ingredients
- 3 tbsp Cornmeal
- 1/2 tsp Salt
- 5 Jalapeno Peppers, about 3 inches long, sliced in half lengthwise and deseeded
- 1/4 lb Finely Shredded Manchego Cheese, divided
- 1 tbsp Curry Powder1 tbsp Curry Powder
- 3/4 tsp Extra Virgin Olive Oil (more as needed)
- 1 Firm, Ripe Mango, peeled, pitted and cut into matchstick pieces
- 1/2 Ripe Mango, sliced for Garnish
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Instructions
- 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. Top with crunch mixture.
- Bake at 400 degrees for 15 minutes; serve warm.
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