Butternut Squash Goat Cheese Chili Rellano
8 each Pasilla/Poblano Peppers
6 ounces goat cheese
½ cu;p Pepitas
2 eggs, mixed with a fork in a shallow dish
Preheat oven to 375.
Roast the peppers to blister the skin, on the grill or under the broiler. Peel the skin and remove the interior seeds, carefully. Just cut one slit on one side of the pepper and handle carefully as the flesh is delicate.
Peel the butternut squash with a knife and cut into 1” cubes. On a large rimmed baking sheet pan, toss the cubes with the whole peeled garlic cloves, olive oil, chipotle chili powder, salt and pepper. Roast in 375 oven for about 20 minutes, just until the cubes are tender.
When the squash is cool, puree the squash and all the juices and garlic in a food processor. Add the goat cheese and puree until smooth. You may add a little olive oil as needed if the mixture seems too thick. Remove the contents to a bowl and stir in the cubed Manchego cheese to distribute evenly through the butternut squash puree.
Generously fill each pepper with the squash puree to make a plump filled pepper.
Combine the pepitas, corn meal and panko in a food processor and blend to a fine mixture.
Dip each pepper in the egg and then gently roll in the breadcrumb mixture to cover completely.
Heat a medium skillet over medium heat and add enough olive oil to generously cover the bottom of the pan. Heat the oil until you see slight ripples across the surface of the oil when you tilt the pan to know that the oil is hot. Place two peppers in the skillet and sauté, turning carefully to cook on all sides. When browned, place the peppers on a baking sheet and finish sautéing all of the peppers.
The rellanos can be made to this point and then heated in the oven prior to serving later. Or, if you are going to eat them right away, I still recommend putting them in the oven for about 5-10 minutes to ensure that the filling is completely warmed and all the cheese is melted.
Serve with a crumble of queso fresco or chipotle cream sauce if you like.