Chile Rellenos – Spicy Mango Filled

From The Culinary Institute of America and the Produce for Better Health Foundation
Spicy and Sweet --- what a great flavor combination!
  • Yields 32 appetizers
  • Details

    • Serving Size: 1 appetizer


    • 32 jalapeños


    • 6 cloves garlic
    • 1/2 cup olive oil
    • 1 onion, cut in thick slices
    • 4 sprigs fresh thyme
    • 4 sprigs fresh oregano
    • 2 bay leaves
    • 3 cups white wine vinegar
    • 1 cup water
    • 1/8 teaspoon salt

    Mango Filling

    • 1 cup mango, cut in small dice
    • 2 cups California raisins
    • 2 cups corn, cut fresh off cob
    • 1/4 cup onion, finely diced
    • 3 cloves garlic
    • 1 tablespoon minced serrano chilies
    • 1 tablespoon small capers
    • 1 tablespoon olive oil


    • 1/4 cup low fat plain yogurt
    • 1/8 teaspoon salt


    Blanch peppers in boiling salted water for 1 minute; transfer to ice water bath to stop cooking. Set aside.


    Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños; cut slit in one side and remove seeds. Turn into container; pour hot escabèche over and marinate overnight.

    Mango Filling

    Combine all ingredients for mango filling in a small bowl; mix well and set aside for at least 20 minutes to meld flavors.

    To Assemble

    Drain peppers and dry with paper towels. Fill peppers with about 2 tablespoons of mango mixture and arrange on serving plate.

    Garnish with drizzle of seasoned yogurt, if desired.

    Nutrition Facts Per Serving

    Calories 50 (1% from fat); Total Fat 0.5g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 1g; Carbohydrate 12g; (Dietary Fiber 1g; Sugars 1g; ); Iron <1mg; Sodium 110mg; Calcium 16mg; Potassium 103mg

    This recipe is found in the following categories:

    Special Diet

    World Flavors

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