2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Grilled Pablano Peppers Stuffed with Chihuahua Cheese and Mango
 
  • Make these as a side to go with grilled fish or tacos.
  • You can use the cheese of your choice. We prefer the smaller yellow mangos for this recipe.


Ingredients
  • 8 large poblano peppers
  • 1/2 pound chihuahua cheese, sliced in finger sized pieces
  • 3-4 mangos, sliced into finger sized pieces
  • Extra virgin olive oil

Directions
  • First char peppers until blackened, grill or stove top. Place in large bowl, cover with plastic wrap to steam. When cooled, scrape off charred skin using a paper towel. Do NOT run under water. It's OK if there are some charred bits left behind on the peppers.
  • Carefully make a slit on one side of the pepper and remove seed pod and extra seeds. Lay flat on board and insert one cheese and one mango slice. Close slit using toothpicks. Brush a heavy broiler pan with extra virgin olive oil, lay pepper on pan and place on a hot grill. Grill until cheese is melted, about 3 minutes.
  • Serve with tacos or spicy grilled shrimp
Dirk's Fish and Gourmet Shop © 2016