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Poblano Peppers Filled w/ Goat Cheese and Mango
Warm Pinto Bean Salad
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Ingredients:
4 Poblano Peppers
1 Ripe Mango
5 Ounces Goat Cheese, soft
1 Green Onion
2 Tbs. Chopped Cilantro
2 Tbs. Olive Oil
4 Tbs Onion, chopped
1 Clove Garlic, chopped
1.5 Cups Pinto Beans, recipe or can
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1 Orange, segmented
2 Tbs. Lime Juice
2 Tbs. Red Vinegar
12 Cherry Tomatoes
4 Tbs. Cilantro, leaves and tender stems
2 tsp. Chile Powder
1/2 tsp. Oregano, dry
1/4 tsp. Salt
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Turn gas grill on high.
Place 4 poblano peppers on the grates.
Close lid and roast for about 4 minutes.
Open lid and turn peppers over.
Close lid and cook for another few minutes.
The skin of the pepper will char and blister.
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Remove peppers from the grill and place onto a large plate.
Let peppers cool for about 15 minutes.
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Peel the skin off of the peppers.
If roasted correctly, the skin should peel off with ease.
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Cut a small slit on one side of the pepper.
Open the pepper up and you will find the seeds attached to the stem.
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Using your fingers, remove all of the seeds from the peppers.
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Dice the mango into small pieces.
Crumble the goat cheese.
Slice the green onion thin.
Chop the cilantro
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Mix mango, goat cheese, green onion and cilantro together.
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Divide the cheese mix evenly among the 4 peppers.
Place mixture into the middle of each pepper.
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Fold peppers together, keeping all of the cheese inside.
The finished product will resemble the peppers before roasting.
This part of the recipe can be done a day ahead of time if you like.
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Making the pinto bean salad:
Cut the orange into segments and place in bowl.
Squeeze all of the remaining juice from the orange into the bowl.
Cut tomatoes in half and place in the bowl.
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Place lime juice, vinegar, cilantro, oregano, chile powder and salt into the bowl.
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Place chopped onion, garlic and oil into a pan.
Cook ingredients over high heat; garlic will begin to sizzle.
Cook and stir sizzling garlic and onion for about half a minute.
They should just begin to pick up some color.
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Drain off any liquid from the beans.
Add the beans to the pan and cook for another half minute.
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Add all of the ingredients from the bowl to the pan.
Cook and stir for about a minute or so.
Cilantro will wilt and everything should be hot.
Pour pinto beans over the stuffed peppers.
The peppers can be warm or cold.
Serves 4
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