Squash-Stuffed Roasted Poblano Peppers
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 chile oils are found in the seeds and connective membranes.
Ingredients
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1 1/2 cups Pureed Winter Squash, (recipe follows) or frozen pureed squash
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4 poblano peppers, (see Tip)
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2 tablespoons yellow cornmeal
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1 tablespoon frozen pineapple juice concentrate, thawed
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2 teaspoons butter, melted
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1 teaspoon ground cumin
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1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried
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1/2 teaspoon salt, or to taste
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1/2 cup crumbled queso blanco, (see Ingredient note) or grated Monterey Jack
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1/2 cup all-purpose flour
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1 large egg, lightly beaten
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1/2 cup plain dry breadcrumbs
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1 tablespoon canola oil
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1/4 cup reduced-fat sour cream, or low-fat plain yogurt
Directions
1.
Make Pureed Winter Squash. If using frozen squash, cook according to package directions.
2.
Meanwhile, roast 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.
3.
Mix the squash puree, cornmeal, pineapple juice concentrate, butter, cumin, oregano and salt in a large bowl until smooth.
4.
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 peppers open, then scoop out seeds and membranes, taking care not to tear the soft skin.
5.
Carefully spoon about 1/3 cup squash filling into each pepper, followed by 2 tablespoons queso blanco (or Monterey Jack). Gently fold peppers closed.
6.
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Place flour, egg and breadcrumbs in 3 separate shallow dishes. Dredge each pepper in flour, roll in egg, then coat with breadcrumbs. Heat 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.
7.
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).
Tips:
Tip: 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 chile oils are found in the seeds and connective membranes.
Ingredient Note: 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.
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.
Nutrition information
Calories 305, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 74 mg, Sodium 457 mg, Carbohydrate 39 g, Fiber 4 g, Protein 11 g, Potassium 307 mg. Daily Values: Vitamin A 70%, Vitamin C 50%, Calcium 15%. Exchanges: Starch 1.5,Vegetable 2,Lean Meat 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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