Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

  • PREP TIME10 minutes

  • COOK TIME15 minutes

  • TOTAL TIME

  • SERVINGS2

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

Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

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Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

Ingredients

  • 3 tbsp Cornmeal
  • 1 tbsp Curry Powder
  • 1/2 tsp Salt
  • 3/4 tsp Extra Virgin Olive Oil (more as needed)
  • 5 Jalapeno Peppers, about 3 inches long, sliced in half lengthwise and deseeded
  • 1 Firm, Ripe Mango, peeled, pitted and cut into matchstick pieces
  • 1/4 lb Finely Shredded Manchego Cheese, divided
  • 1/2 Ripe Mango, sliced for Garnish

  • PREP TIME 10 minutes

  • COOK TIME15 minutes

  • TOTAL TIME

  • SERVINGS2

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

Mango Manchego Stuffed Jalapenos with Curry Cornmeal Crunch

Instructions

  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. 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.

  3. Bake at 400 degrees for 15 minutes; serve warm.

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