Donna and Tim's Mango Salsa Bruschetta, Stuffed Chilies and Chocolate Fruit Bowl

by Rachael Ray Show Staff 3:00 AM, October 28, 2011

Aired October 28, 2011

Serves HASH(0x4345ae8)
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:
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 jalapeo cheese, grated
1 pound steak, chopped
For the Mula Sauce:
1/2 cup melted chocolate
5 tablespoons chili water (one sliced jalapeo, 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

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.