Stuffed Poblano with Longaniza and Tatume

Relleno Poblano con Longaniza y Tatume
Servings: 4


  • 4largefresh poblano chiles
  • 1tablespoon olive oil
  • 1/2large red onion
  • 3-4 garlic cloves, peeled and finely chopped
  • 1large or 2 medium tatume squash, diced
  • 4 ounces fully cooked, smoked longaniza sausage, peeled and diced OR ¾ cup cooked chorizo sausage
  • 1large plantain, peeled and diced
  • 2 1/2cups queso de bolla, coarsely grated (divided use)
  • 1cupcrema
  • Black pepper


Roast the chiles. Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then make a slit in the side of chile. Pull out the stem and seed pod.  Briefly rinse to remove any stray seeds or bits of skin. Place in a 13-by-9 baking dish.

For the filling Preheat the oven to 375 degrees. Film a large (10-inch) skillet with the oil and set over medium-high.  Add in the red onion, garlic, squash and sausage to the skillet and cook for about 7-10 minutes. Add plantains and cook for five minutes more.  Stir in 1 ½ cups of the cheese and remove from heat. Let the mixture cool slightly.

Stuff the mixture into the chiles, using your hands to reshape the chiles. Spoon 1/4 cup of the crema over each chile, then sprinkle each with ¼ cup of cheese.

Finishing the dish Place pan into oven, roasting until the tops of the stuffed chiles are golden brown, about 20 minutes. Serve sprinkled with black pepper for garnish.


    1. Hi Nancy, this is a very unique cheese. You want to look for a cheese that is very aged, very salty, and very pungent. I was thinking maybe an aged manchego, or Mexican Cotija Cheese but even these do not come close to the flavor of the Queso de Bola.

  1. We are lucky enough to have a great Latino market, Mi Pueblo, near us. What is tatume squash? Is it the light green oval squash with a delicate flavor?I am impatient to try the stuffed Poblanos recipe.

  2. Would winter (drier, like acorn or butternut) or summer (moister, like yellow or zucchini) be better? Would something in between, like chopped spaghetti, squash work?

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