Chiles Rellenos, Light

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.

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