Calabacines Rellenos Stuffed Squash Recipes

CALABACITAS RELLENAS

Steps:

• Cut the stem off the top of the calabacita. Grill them face-down over medium heat for 15 mins or until the middle is soft enough to dig out with a spoon. Let them cool a bit before you actually remove the middles. You'll just scoop them out to make a little boat for the filling to go.
• Blister and sweat the chilaca chiles like you would do with a poblano. You can do this by putting them on the grill and watching them carefully, turning until the skin blisters on all sides, or you can follow my tutorial on how to blister chiles on the stove. It's important to note that chilacas are much thinner-skinned than poblanos, so they will blister quicker. Place them in a plastic bag once they're blistered to allow them to sweat for 5-10 minutes or so. When they're done sweating, remove the skin and cut the top off of the chile. Cut a slit lengthwise and remove any seeds. Slice the chile into small, bite-sized strips.
• Dice a few slices of white onion until you have about six tablespoons. Mix with the chilaca chile strips.
• Cook the chorizo and drain the grease. Combine with the onion and chile and then crumble the queso fresco over the top. Stir to mix. Spoon into the calabacitas.

CALABACINES RELLENOS (STUFFED SQUASH)

Steps:

• Preheat oven to 400 degrees.
• Cut both ends of the squash. Cook squash in salted boiling water for 5 minutes. Drain and set aside until cool enough to handle.
• Cut squash in half lengthwise and, using a spoon, remove the seeds.
• Saute onion in olive oil until soft. Add lamb, bacon, salt, pepper and mix well. Add the tomato paste, sugar, garlic and water.
• Cook until the meat has cooked through, using a spoon to break it apart.
• Add the tomato, yogurt and mint. Mix well.
• Place squash in a baking pan and fill each one with the meat mixture. Sprinkle each with the parmesan cheese and some pepper.
• Bake until the cheese is melted, about 10 minutes.
• Sprinle each squash with the chopped parsley and serve.