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Poblano Chicken Relleno with Mango

A tropical twist on chicken relleno.

Photo of Poblano Chicken Relleno with Mango


2 tablespoons vegetable oil
1/2 cup yellow onion, peeled, finely diced
2 tablespoons minced garlic
1 cup DOLE® Chef-Ready Cuts Mango Cubes, thawed
1 lb. rotisserie chicken, pulled
5 cups shredded Mexican cheese blend, divided
6 large poblano chilis, de-seeded
1-1/2 cups medium salsa
2 large eggs, beaten
3/4 cup half and half
1/4 cup green pepper hot sauce
1/2 cup chopped fresh cilantro leaves, divided
1 cup DOLE Chef-Ready Frozen Mango Puree, thawed
1 cup light sour cream


  1. Heat a medium-sized sauté pan over medium heat with vegetable oil. Add diced onion and minced garlic, sweat until translucent, stirring often to prevent burning (approximately 5 minutes). 
  2. Combine sautéed vegetables, mango, pulled chicken, and 2 cups of shredded Mexican cheese blend in a medium-sized mixing bowl. Stir gently with a rubber spatula until all ingredients are incorporated. Refrigerate covered until needed.
  3. Hull poblano peppers with a paring knife, to remove stem and seeds. Rinse with cold water to remove all seeds if needed.
  4. Stuff each de-seeded poblano pepper with 1 cup of filling and place on a parchment-lined sheet pan and set aside.
  5. Whisk together salsa, eggs, half and half, hot sauce, and 1/4 cup cilantro  in a medium-sized mixing bowl and refrigerate covered until needed.
  6. Whisk together mango puree and sour cream in a small mixing bowl and refrigerate covered until needed
  7. Preheat oven to 350° F. Cover each stuffed poblano with 1/2 cup of salsa cooking base and top with 1/2 cup of remaining shredded Mexican cheese blend. 
  8. Bake in oven for 45 minutes until cheese is brown and bubbly. Remove from oven and allow to cool for 5 minutes prior to serving.
  9. Place poblano relleno on plate and drizzle with 1/4 cup of mango sour cream. Serve immediately.
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