chili
chocolate
dessert
dinner
fruit
lunch
mexican
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Playing Donna and Tim's Mango Salsa Bruchetta, Stuffed Chili's and Chocolate Fruit Bowl

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Ingredients

For the Mango Bruschetta:
  • 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 Chilies:
  • For the Stuffed Chilies:
  • 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 jalapeno cheese, grated
  • 1 pound steak, chopped
For the Mula Sauce:
  • For the Mula Sauce:
  • 1/2 cup melted chocolate
  • 5 tablespoons chili water (one sliced jalapeno, 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:
  • 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

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:

Saut 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.