When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chili oils are found in the seeds and connective membranes.
Make Ahead Tip: Make squash puree up to 2 days ahead or prepare recipe through Step 5; cover and refrigerate for up to 2 days.
- 1 1/2 cups Pureed Winter Squash (see recipe link above)
- 4 poblano peppers (see Tip)
- 2 tablespoons yellow cornmeal
- 1 tablespoon frozen pineapple juice concentrate, thawed
- 2 teaspoons butter, melted
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
- 1/2 teaspoon salt, or to taste
- 1/2 cup crumbled queso blanco (see Ingredient note) or grated Monterey Jack
- 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup plain dry breadcrumbs
- 1 tablespoon canola oil
- 1/4 cup reduced-fat sour cream or low-fat plain yogurt
Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chili oils are found in the seeds and connective membranes.
Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
Companion recipe: Pureed Roasted Winter Squash
Make the Pureed Winter Squash. If using frozen squash, cook according to package directions.
Meanwhile, roast the peppers: Place over a gas flame and roast, turning as needed, until blackened on all sides, 2 to 3 minutes. (Alternatively, broil peppers on a baking sheet, turning from time to time, until blackened on all sides, 4 to 8 minutes.) Transfer to a paper bag and seal or place in a medium bowl and cover with plastic wrap. Let stand 10 minutes.
Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth.
Peel the peppers and rinse. A few blackened specks left on them will be fine. Make a long incision down one side of each pepper. Gently pry the peppers open, then scoop out the seeds and membranes, taking care not to tear the soft skin.
Carefully spoon about 1/3 cup squash filling into each pepper, followed by 2 tablespoons queso blanco (or Monterey Jack). Gently fold the peppers closed.
Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Place the flour, egg and breadcrumbs in 3 separate shallow dishes. Dredge each pepper in the flour, roll in the egg, then coat with the breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat. Add the peppers and cook until lightly browned all over, 4 to 6 minutes. Transfer to the prepared baking sheet.
Bake the peppers until the cheese has melted and the filling is hot, about 20 minutes. Let cool for 5 minutes. Serve with a dollop of sour cream (or yogurt).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
305 calories; 12g total fat; 5g total saturated fat; 74mg cholesterol; 457mg sodium; 39g carbohydrates; 4g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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