Ingredients

• 1 1/2 cups Pureed Winter Squash, (recipe follows) or frozen pureed squash
• 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

Description

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