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Wednesday, July 5, 2017

Chile Relleno with Avocado, Butternut Squash & Cheese




Prep Time 
40 minutes
Cook Time 
30 minutes
Total Time 
1 hour and 10 minutes
This is a chile relleno (stuffed chile) that you won’t miss the flour and the egg batter. Make this in the fall when there are tons of squash. If you don’t have fresh squash, see if you have the frozen version. Butternut squash and avocado together makes a delicious combo.

Ingredients
6 poblano peppers, or large green chiles, wash and dried
1/2 tsp. olive oil
1/2 cup onions  chopped 
1 garlic clove chopped
2 cups butternut squash cut into small diced
1/2 cup vegetable broth
1 Fresh Hass Avocado halved, seeded, peeled and cubed
1 cup Mexican cheese (panela, asadero, chihuahua or Monterrey Jack)
coarsely shredded
1 lime juice
3 cups homemade fresh salsa or use store-bought salsa
Instructions 
  1. Preheat oven to 400 degrees.
  2. Peel and chop butternut squash into small dice. Chop onion, garlic and avocado. Set aside.
  3. Broil poblano pepper in hot oven for 5-10 minutes until skin is blistered. Turn them occasionally. Remove and set aside in a bowl covered with a plate or plastic wrap. Reduce heat of oven to 400 degrees.
  4. Peel the charred skin off the poblano. An easier way to clean is to hold the stem, and scrape charred skin with a butter knife. Slice the poblano chile lengthwise on one side, try to leave the chile whole and carefully remove the seeds, keeping the stem intact. Place on a cutting board to dry.
  5. Heat oil over medium high heat in a skillet. Sauté onion, garlic and butternut squash for 3 minutes. Add broth, reduce to medium heat and cover for 5 minutes until squash is al dente.
  6. Make fresh salsa or use store bought. Warm salsa in a pot and set aside.
  7. Spray a baking dish with oil spray. Mix together the butternut squash mixture, avocado and cheese and stuff each chili with ¼ or ½ cup mixture and gently close them. Place in the baking dish, sprinkle lime juice on top, cover with foil; bake for 15-20 minutes at 400 degrees.
  8. When ready to serve, pour ½ cup warm salsa on top of each chile relleno.
Serving Suggestions: 
Serve with yellow rice and a salad.
Note: For a meat option, use 1 cup of butternut squash cut into small diced and 1 cup cooked ground beef crumbles. Season ground beef with 1 tsp. ground cumin while cooking. Use the rest of ingredients and follow same recipe.



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