| Cooking time | 40 minutes |
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Prep & combine the mango, onion & chili in a bowl & season to taste. Gently mix in the fresh herbs.
Wrap & refrigerate, will hold for 48 hrs.
Carefully blister the chilies over stovetop flame (or in your oven broiler) with a pair of tongs until blackened. (Pro Tip: Don't cook chili over the flame, just blister them, otherwise they'll be limp & hard to work with.)
Once blistered, place into a bowl, wrap tightly with plastic wrap. Let them sit until tender, aprx 15 mins.
Carefully peel the charred skin off of the peppers, them make a slit lengthwise with a knife & remove seeds.
Stuff chilies with cheese, place in a low-sided ceramic dish & bake in a 350F degree preheated oven for aprx 5-8 mins or until cheese melts & bubbles. Let set for a min before serving, add rice to build a meal.
