Stuffed Jalapenos with Curry Cornmeal Crunch

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeMexican

Chef Meryl Connell
Southwest Soul Catering
Essex Fells, N.J.

Jalapeno poppers are a longtime favorite of armchair athletes. Here, they get an update with a stuffing of manchego cheese and fresh mango—a combination that balances the heat of the peppers while delivering a healthier one-bite snack.


3 tbsp. cornmeal
1 tbsp. curry powder
½ tsp. salt
¾ tsp. extra virgin olive oil
5 jalapeno peppers, each about 4 in. long
Extra virgin olive oil, as needed
1 firm, ripe mango, peeled, pitted and cut into sticks
¼ lb. Manchego cheese, shredded, divided
Fresh mango slices, for garnish


1. Preheat oven to 400 F. In small bowl, combine cornmeal, curry, salt, and ¾ teaspoon olive oil for cornmeal crumble; set aside.
2. Slice jalapenos lengthwise in half; scoop out seeds and discard. Rub outside of each jalapeno with olive oil; stuff with shredded cheese, reserving 2 tbsp. cheese to sprinkle on top.
3. Place 3 or 4 pieces of mango into each jalapeno, pushing down to secure. Sprinkle a large pinch of cornmeal crumble on top of each
4. To assemble the jalapenos: Rub outside of each pepper half with olive oil. Fill each pepper with an equal amount of cheese, reserving 2 tablespoons to sprinkle on top. Place 3 or 4 pieces of mango into each pepper pushing down.
5. Sprinkle a large pinch of crunch mixture on each pepper; sprinkle a few shreds of reserved cheese on top. Sprinkle with another pinch of cornmeal crumble.
6. Bake stuffed jalapenos for 15 minutes. Serve warm.
Photo courtesy of National Mango Board

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