Rachael Ray: Rachael's Daytime Talkshow

Donna and Tim's Mango Salsa Bruchetta, Stuffed Chili's and Chocolate Fruit Bowl

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This recipe was featured in the "Hey, Can You Cook?! All-Stars - In Mexico" segment.

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Ingredients

For the Mango Bruschetta:
2 mangos, diced
2 peaches, diced
1 red onion, chopped
1 cup cilantro, minced
1 teaspoon sweet vinegar
1 baguette
Olive oil, for brushing
1 clove garlic, peeled
For the Stuffed Chilis:
6 poblano peppers, roasted, seeded and peeled
1 onion
2 cloves garlic, diced
1 green bell pepper, chopped
1/2 cup chopped chorizo
1 tomato, diced
1 cup jalapeño cheese, grated
1 pound steak, chopped
1/2 cup chopped chorizo
1 tomato, diced
1 cup grated jalapeño cheese
For the Mula Sauce:
1/2 cup melted chocolate
5 tablespoons chili water (one sliced jalapeño, 1/2 onion, 1 clove garlic, chopped. Boil in 2 cups water for 15 minutes)
2 tablespoons Mula Negro spice
1/2 cup heavy cream
For the Dessert:
1/2 cup heavy cream
1 fresh Vanilla Bean
1/2 cup melted chocolate
4 ounces cream liquor
Fresh pineapple, cored, skin removed and sliced
Kiwi, peeled and sliced

Aired on:

October 28, 2011

Preparation

For the Mango Bruschetta:
Mix mango, peach, onion, cilantro and vinegar together in a mixing bowl.
Preheat a grill or grill pan over medium heat.
Slice bread into 1-inch slices and brush with olive oil and rub with garlic clove, then grill until golden brown. Top with salsa mixture.

For the Mula Sauce:
Sauté onion, garlic, bell pepper, steak, chorizo, and tomato until softened and brown.
Cut a slit in the roasted poblano peppers. Stuff them with the filling and some cheese.
Lightly drizzle with Mula Sauce.

For the Dessert:
Infuse cream with vanilla bean. Add in chocolate and cream liquor and mix.
Stack pineapple slices on a platter. Spread kiwi around base of plate. Pour chocolate sauce in the middle and garnish with grilled vanilla bean stem.

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