Stuffed Squash Chiles
A delicious combination of ingredients that you won't be able to stop eating. It's a healthy version of stuffed chiles, you'll love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 4 california (anaheim) chili peppers, large
- 2 pumpkins, small
- sour cream
- salsas, chipotle
- chicken bullion
- beans, cooked
- Monterey Jack cheese
- butter
Preparation
20 mins
15 mins
Medium
- The first step is to remove the skin from the chiles. To do this, place them directly over the fire until they are charred all around. Then, let them sweat in a bag for half an hour. After that, use a cloth to scrape off the skin. Finish this process under running water, gently rubbing with your hands.
- Make a longitudinal cut to remove the seeds (under running water). Drain them and stuff them with cheese. Set aside.
- Boil the chopped squash to save time; when they are ready, blend them and add 3 tablespoons of cream and 1 of chipotle. Stir and season with chicken broth.
- Stuff the chiles, first with a bit of previously cooked beans. Then add the squash mixture, and finally place thick strips of cheese to taste.
- Place in a skillet with a little butter, cover, and let cook for about 5 minutes or until the cheese melts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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