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Ingredientes
- 1 med butternut squash - (abt 1 1/2 to 2 lbs)
- 1 lb fresh green Poblano chiles - (abt 4) (or possibly 1 c. canned Poblanos)
- 2 Tbsp. extra virgin olive oil
- 1 c. minced yellow onion
- 1 tsp salt
- 1/2 tsp chili pwdr
- 1 c. grated Monterey Jack
Direcciones
- With a vegetable peeler, peel the squash, then cut in half, and remove the seeds. Cut the squash into 1/4-inch pcs.
- Roast the peppers by placing them over a stovetop gas flame, turning them frequently with tongs till all sides are charred black, about 7 to 10 min. (Alternately, the peppers can be roasted under a broiler, or possibly on top of a gas or possibly charcoal grill.) Place the blackened peppers in a plastic or possibly paper bag, and let rest till cold sufficient to handle, about 15 min. Remove the stems and seeds, and chop.
- Heat the oil in a large skillet or possibly saute/fry pan over medium-high heat. Add in the onions and cook, stirring, for 3 min. Add in the squash, salt, and chili pwdr, and stir well. Cover and cook till the squash is almost tender, stirring occasionally, about 10 to 12 min.
- Stir in chiles and cook, uncovered, for 3 min. Sprinkle the cheese over the vegetables and cover. Lower the heat to medium-low and cook till the cheese is melted, about 2 min.
- Serve warm out of the pan.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 148 | 75% |
| Total Fat 16.83g | 21% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 763mg | 32% |
| Potassium 86mg | 2% |
| Total Carbs 3.76g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.71g | 1% |
| Protein 8.51g | 14% |
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