12 large poblano or Anaheim peppers1 medium white onion, peeled and cut into rings4 ripe mangos, sliced, divided 12 oz. jack cheese, cut into 24 strips2 Tbsps. lime juice2 very small chipotle peppers2 tsps. adobo sauce from can garnish w/snipped fresh cilantro 1. Grill peppers and onions over high heat until peppers are well charred and onion is lightly charred. Place peppers in paper bag and fold top over several times; set aside for 20 minutes. Remove peels from peppers by rubbing ...
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