January 15, 2010
Chiles Rellenos, Light
Lorraine Glazar, Tucson CSA
Makes 1 serving
2/3 cup butternut squash cubes,roasted
2 tablespoons onions, diced
1 ounce herbed goat cheese (optional)
1/2 teaspoon cumin
1 pinch cayenne or hot chile pepper
2 pinches ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large green chiles, fresh
Mix the butternut squash cubes, onions,spices and goat cheese (if using) in a small bowl. Slit two large green chiles lengthwise along one side. Carefully remove seeds and pith with a small knife or a teaspoon.
Fill the chiles with the squash mixture until stuffed. Grill over a fire or roast in the oven at 425 degrees until the skin of the chiles has blackened *. Serve with rice and a salad of avocado and tomato.
* As you eat each chile, you will pull away the flesh without the skin, which is left on the plate.