Main dishes · CRESPO KITCHEN

Quinoa and Dried Mango Poblanos

Baked poblanos with quinoa, beans and mango, without batter.

50 min approx.4 servingsDried mango

Ingredient photograph: Dried mango. Luiz Henrique Mendes · Pexels. Original. Photography credits.

Ingredients

4 large poblano peppers
2 cups cooked quinoa
1 cup cooked black beans
½ cup chopped dried mango
½ cup hot water
1 cup tomato sauce
100 g grated Monterey Jack
½ teaspoon cumin
¼ teaspoon salt

Method

Broil poblanos 8–10 minutes, turning. Cover in a bowl 5 minutes, peel and slit open to remove seeds.
Soak mango in hot water 10 minutes and drain. Mix with quinoa, beans, cumin, salt and half the cheese.
Heat oven to 190°C/375°F. Spread tomato sauce in a baking dish, stuff peppers and arrange on top.
Add remaining cheese and bake 20 minutes until the filling center reaches 74°C/165°F.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: