New Taste Journal
Whole Grain · Whole Food · Big Flavors
Poblano Peppers Filled w/ Goat Cheese and Mango
Warm Pinto Bean Salad
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,
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
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.
Remove peppers from the grill and place onto a large plate.
Let peppers cool for about 15 minutes.
Peel the skin off of the peppers.
If roasted correctly, the skin should peel off with ease.
Cut a small slit on one side of the pepper.
Open the pepper up and you will find the seeds attached to the stem.
Using your fingers, remove all of the seeds from the peppers.
Dice the mango into small pieces.
Crumble the goat cheese.
Slice the green onion thin.
Chop the cilantro
Mix mango, goat cheese, green onion and cilantro together.
Divide the cheese mix evenly among the 4 peppers.
Place mixture into the middle of each pepper.
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.
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
Place lime juice, vinegar, cilantro, oregano, chile powder and salt into the bowl.
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.
Drain off any liquid from the beans.
Add the beans to the pan and cook for another half minute.
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.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.