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.
Any substitute for queso de Bella?
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.
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.
The tatume squash is usually darkish green and oval with a wonderful flavor, yes! Happy cooking!
Can other squash be substituted for the tatume?
Sure! I would use green zucchini or whatever you prefer.
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?
I would say use the squash that you prefer the flavor of, sky’s the limit!
What could be substituted for the squash in this recipe?
Tatume squash. Could pumpkin, butternut, or zucchini be used.
SURE, any squash would be quite tasty!
How many cups of squash would that be?
I would say it’s about 2 1/2 cups.
I’d try diced chayote. It works well in tacos or tostadas.
What can be served to accompany this dish?
I roasted the chopped red onion with the poblanos…great flavor!