From: Meryl Connell, Southwest Soul Catering, Essex Fells, NJ. Yield: 4 to 5 appetizer servings.
3 Tbsp. cornmeal
1 Tbsp. curry powder
½ tsp. salt
¾ tsp. extra virgin olive oil
5 jalapeno peppers, about 4” long, sliced in half lengthwise and deseeded
as needed, extra virgin olive oil
1 firm ripe fresh mango, peeled, pitted and cut into thin baton pieces
¼ lb. finely shredded Manchego cheese, divided
as needed for garnish, fresh mango slices
For curry cornmeal crunch: Combine cornmeal, curry, salt and ¾ tsp. olive oil.
For jalapenos: Rub the outside of each pepper half with olive oil. Fill each pepper with an equal amount of cheese, reserving 2 Tbsp. to sprinkle on top. Place 3 or 4 pieces of mango into each pepper, pushing down. Sprinkle a large pinch of crunch mixture on each pepper. Sprinkle a few shreds of reserved cheese on each pepper. Sprinkle another pinch of crunch mixture on top.
Bake at 400°F for 15 minutes. Serve warm.