Baked Chile Relleno with Avocado, Butternut Squash & Cheese

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 6 poblano peppers, or large green chiles, washed and dried
• 1/2 tsp. olive oil
• 1/2 cup onion, chopped
• 1 garlic clove, chopped
• 2 cups butternut squash, cut into small diced
• 1/2 cup vegetable broth
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 1 cup Mexican cheese (Panela, Asadero, Chihuahua or Monterey Jack), coarsely shredded
• 1 lime, juiced
• 3 cups homemade fresh salsa or use store-bought salsa

Instructions:

1. Preheat oven to 400 degrees F.
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 F.
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 1/4 or 1/2 cup mixture and gently close them. Place in the baking dish, sprinkle lime juice on top, cover with foil
8. bake for 15-20 minutes at 400 degrees F.
9. When ready to serve, pour 1/2 cup warm salsa on top of each chile relleno.

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