Ingredients

1 1/2 cups  Pureed Winter squash (see recipe link above) 4   poblano peppers (see Tip) 2 tablespoons  yellow cornmeal 1 tablespoon  frozen pineapple juice concentrate, thawed 2 teaspoons  butter, melted 1 teaspoon  ground cumin 1 teaspoon  chopped fresh oregano or 1/4 teaspoon dried 1/2 teaspoon  salt, or to taste 1/2 cup  crumbled queso blanco (see Ingredient note) or grated Monterey Jack 1/2 cup  all-purpose flour 1   large egg, lightly beaten 1/2 cup  plain dry breadcrumbs 1 tablespoon  canola oil 1/4 cup  reduced-fat sour cream or low-fat plain yogurt Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes.Ingredient noteQueso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.

Description

Squash-Stuffed Roasted Poblano Peppers, Recipe

View Full Recipe