Calabacitas Rellenas A Los Tres Quesos Recipes
CALABACITAS RELLENAS
This stuffed Mexican squash recipe is an easy and healthy side dish with a smoky filling which can also be made into a vegetarian meal by substituting soy chorizo (AKA soyrizo).
Time 40m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts :
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- Coloca las calabacitas en una tabla de picar y con un cuchillo corta la parte del costado (quitando a lo largo de ésta sólo una cuarta parte). Con la ayuda de una cuchara remueve una parte de la pulpa dándole una forma hueca. Asegúrate de que quede suficiente pulpa interior (aproximadamente ¼ de pulgada) para que no se rompa.
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