File Name: CHIREL.TXT
File Title: Chiles Rellenos With Mango Salsa
Uploaded: 09 October 1993 by Lon Hall


A lighter version of a standard entree at many Mexican restaurants. 
The chiles are roasted and peeled, but not dipped in batter and 
deep-fried. This recipe is from Los Cabos restaurant near Del Mar, 
California.

4 servings

CHILES
4 medium poblano chiles
2/3 cup grated Monterey Jack cheese
2/3 cup grated mozzarella cheese
1/2 cup crumbled feta cheese

SALSA
3/4 cup diced peeled mango
1/4 cup diced red onion
1/4 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

FOR CHILES: Char chiles over gas flame or in broiler until blackened 
on all sides. Transfer to paper bag and seal. Let stand 10 minutes to 
steam. Peel chiles. Cut slit in chiles and carefully scrape out seeds. 
Mix cheeses together in small bowl. Fill chiles with cheese mixture, 
dividing evenly. (Can be prepared I day ahead. Cover and 
refrigerate.)

FOR SALSA: Mix all ingredients in bowl. Cover and refrigerate until 
ready to use. (Can be prepared 6 hours ahead.)

Preheat broiler. Arrange chiles on baking sheet. Broil until cheese 
melts and chiles are heated through. Transfer chiles to plates. Spoon 
salsa over.