Sweet and Spicy Stuffed Peppers

Ingredients

Plantain Chips:

• Corn oil, for frying
• 1 green (unripe) plantain
• Fine salt

Peppers:

• 50 small, red sweet piquante peppers (preserved), about 1 (12-ounce) package (recommended: Peppadew), stem side removed
• 1 pound cream cheese, softened
• 1/2 cup jalapeno stuffed green olives, drained, finely chopped
• 1 firm ripe medium mango
• 1 lime, finely zested
• Thinly sliced chives or baby cilantro leaves, for garnish

Directions

Plantain Chips:

Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.

Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.

Peppers:

Drain the peppers on paper towels.

Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.

Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.

To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.