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    Home / Main Courses / entree

    Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema

    Published Oct 13, 2014

    Jump to Recipe Print Recipe

    A lightened up chile relleno, this recipe begins with roasted poblano peppers stuffed with cheesy quinoa, caramelized onions and butternut squash, and ends with a creamy pumpkin seed sauce kissed with lime and cumin. Vegetarian and gluten-free.

    delicious Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema

    Winter squash tumble into season in early fall just as peppers are soaking up the last rays of summer sun. Lately we've been slightly obsessed with poblanos, especially in conjunction with sweet, mild winter squash. I used to be a wimp about spicy peppers, but after years of being tortured by Jay at Mexican and Pakistani restaurants, forcing down food that tasted like pure capsicum rather than face hunger, I've toughened up a bit. (Thanks, hon!)

    peppers on tray

    Thus my newfound love of poblano chiles, which I've been enjoying not only in Mexican cuisine, but also in the Indian dish Simla Mirch from Kasa, in a curry I've been making that I hope to share before pepper season ends, and especially in these chiles rellenos. Poblanos can vary in heat from mild to pretty darn hot. If you luck out and get some tame ones, you'll get to appreciate their deep, earthy flavor, which is less sweet than their bell and gypsy counterparts. Like those other peppers, poblanos have thick, meaty walls, which make them ideal for stuffing.

    jugs

    Chiles rellenos are one of my and Jay's favorite foods, but the ones we find at restaurants are usually stuffed with cheese, battered, deep fried, and served up in a pool of grease. It's hard to eat one without worrying about the health of one's heart (not to mention one's thighs).

    chopped onions

    This is one reason that we love Marinita's in San Anselmo, which makes some of the tastiest Mexican food around and is well worth the trip across the Golden Gate. (Plus my sister lives right around the corner and is always up for a margarita or two. [I guess that runs in the family.]) We're particularly fond of Marinita's chile relleno, which is appetizer-sized and stuffed with vegetables. Rather than frying the peppers, they serve them roasted, and a puddle of creamy pepita sauce replaces the usual pool of fryer grease.

    sliced squash

    cubed squash

    Since driving to Marin for dinner every night isn't feasible, I made my own homage to their chile relleno. I stuff them with quinoa tossed with caramelized onion, butternut squash, goat cheese and dry jack. If you can find Vella's dry jack, made in California, I highly recommend using it here. A fairly firm grating cheese, it tastes like a sweeter version of parmesan with a nutty, almost caramelized flavor. It really makes this filling pop, though another flavorful melting cheese, such as goat gouda or sharp cheddar, would work well, too.

    cheese

    stuffing in bowl

    Previous attempts at stuffing poblano chiles resulted in falling apart pepper bits that wound up unstuffable and became stuffing themselves in these enchiladas. I've since learned that the key is charring them just enough so that their skins can be peeled away but the walls of the pepper still hold their shape. And rather than try to get all the skin off, I leave the stubborn bits attached so as to maintain the integrity of the walls.

    roast peppers on tray

    With that small detail out of the way, the stuffing itself is stupid easy to make, but its full flavor and creamy texture belie its simplicity. Quinoa is steamed, onions are caramelized, squash is cooked. They all get folded together with two cheeses, and that's it. Stuffing the peppers takes a bit of finessing to keep their shape, but a bit of patience results in pretty peppers.

    Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema on baking tray

    Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema on table

    To top these, I channeled my inner Marinita and made a simple sauce from soaked pumpkin seeds and seasoned with toasted cumin, garlic, and lime. It not only makes a creamy foil for the peppers, but extras are fabulous atop salads, tostadas, or steamed vegetables.

    seeds in jug

    liquid in jug

    And if you do happen to get a batch of über-spicy poblanos and your dinner tastes like burning, never fear: copious amounts of pumpkin seed crema, avocado, cheese, grains, and squash will all help to quell the fire in your mouth.

    big dish of stuffed peppers

    And if all else fails, wash it down with a tall cerveza. Or a margarita.

    close up of Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema

    More Pepper Recipes:

    • Farmer's Market Cornbread {Gluten-Free}
    • Eggplant, Sweet Pepper and Bechamel Gratin {Gluten-Free}
    • Padron Pepper and Goat Cheese Tacos
    • Padrón Pepper Margherita Pizza {gluten-free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this stuffed poblano chile recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Roasted Poblano Chiles
    5 from 1 vote

    Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema

    Print Recipe Pin Recipe
    A lightened up chile relleno, this recipe begins with roasted poblano peppers stuffed with cheesy quinoa, caramelized onions and butternut squash, and ends with a creamy pumpkin seed sauce kissed with lime and cumin.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total: 1 hour 10 minutes
    Servings: 6 medium sized servings

    Ingredients

    For the quinoa:

    • 1/2 cup quinoa (white or multi), soaked 1 hour in cool water, rinsed well, and drained
    • 3/4 cup water
    • 1/4 teaspoon fine sea salt

    For the peppers and stuffing:

    • 6 medium-sized, meaty poblano chiles (or other sweet or mildly spicy peppers, such as bell or Anaheim/Hatch)
    • 1 medium yellow onion, peeled, halved, and diced
    • 1 tablespoon olive oil
    • 1/2 teaspoon fine sea salt
    • 3 cups peeled, cubed butternut squash
    • 1/4 cup water
    • 1 cup crumbled fresh goat cheese (4 ounces / 115 grams)
    • 1 cup grated dry jack cheese (or other tasty melting cheese such as sharp cheddar) (3 ounces / 85 grams)
    • cilantro leaves, extra goat cheese and pepitas, lime wedges, and avocado slices for garnish (optional)

    For the pepita crema:

    • 1 cup pepitas, raw or lightly toasted, soaked 4-12 hours in cool water and drained
    • 1 1/4 teaspoons cumin seeds
    • juice of 1-2 limes
    • 1/2 teaspoon fine sea salt
    • 1 large garlic clove
    • 1 1/4 cups water

    Instructions

    Cook the quinoa:

    • In a medium saucepan, combine the soaked and drained quinoa, water, and salt. Bring to a boil, then immediately decrease the heat to very low, cover, and let steam until all the water is absorbed, 10-15 minutes. Let stand 5 minutes, then fluff with a fork. The quinoa should be cooked through but still a little bit firm. If it is too crunchy, sprinkle in a few more tablespoons of water and continue cooking.

    Prepare the peppers:

    • Preheat the broiler. Place the whole peppers on a baking sheet and broil on each side until the skin is blackened and blistered in places, a few minutes per side. Ideally, the pepper is softened, but firm enough to hold its shape. The roasting process will take about 10 minutes in total.
    • Remove the peppers from the broiler and let them cool completely. When cool, gently peel away as much skin as will come off easily. Cut a slit down the center of each pepper, leaving them connected at the top and bottom. Working carefully in order to keep the pepper in one piece, remove the seeds and ribs; I found my fingers worked best, but do wash your hands and under your nails thoroughly with soap afterwards to remove the oils which can burn your skin (or wear gloves as you work).

    Make the filling:

    • Heat the oil in a wide skillet over a medium flame until it shimmers. Add the onions and salt and cook, stirring frequently, until the onion is tender and beginning to color. Add the squash and water, cover, and simmer until the squash is tender but still holding its shape, about 10 minutes.
    • Let the squash mixture cool slightly, then place it in a large bowl with the quinoa. Add the cheeses and fold gently to combine.

    Stuff and bake the peppers:

    • Preheat the oven to 350ºF.
    • Carefully stuff the filling into the peppers, filling them all the way and pressing them back into shape if need be. Place the peppers in a baking dish and bake until heated through, 20 minutes.

    Make the pepita crema:

    • Toast the cumin seeds in a small, dry skillet over a medium flame, shaking frequently, until they smell nutty, 1-2 minutes. In the bowl of a blender, combine the soaked and drained pepitas, toasted cumin seeds, juice of 1 lime, salt, garlic, and half of the water. Blend to a paste, slowly adding the rest of the water to make a thick sauce. Blend on high until very smooth, 3-5 minutes. Taste, adding more salt or lime if you feel it needs it. The crema will keep refrigerated for up to 1 week.

    Serve the peppers:

    • Place each pepper on a plate in a puddle of crema. Drizzle a little extra crema over the peppers and garnish with goat cheese, cilantro, and pepitas if you like, adding avocado slices and lime wedges to the plates. Extra peppers can be made ahead and refrigerated until ready to serve for up to a few days.

    Notes

    Inspired by Marinita's chile relleno.
    Be sure to soak the pepitas for at least 4 hours (and up to 12) to ensure a creamy sauce. I like to soak my quinoa for an hour, ousting bitterness and shortening the cooking time; alternatively, soak it for 5 minutes, rinse it well, and add a little more water when you cook it.
    Poblanos can vary greatly in spiciness depending on their growing conditions. If you're sensitive to spice like me, cross your fingers for mild ones, or make this with sweet bell peppers. Anaheim / Hatch / New Mexican green chiles are similar to poblanos in that they can range from mild to fairly hot, and can also stand in here.
    For the squash, I like to use the neck of a large butternut as its straight shape makes it easy to peel with a T-shaped vegetable peeler. Save the base to roast separately for another use.
    These chiles can be made and stuffed ahead of time, then popped in the oven when ready to heat and serve. I think you could make these vegan by simply omitting the cheese and doubling the other filling ingredients.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 369kcalCarbohydrates: 27gProtein: 19gFat: 22gSaturated Fat: 11gCholesterol: 34mgSodium: 739mgPotassium: 689mgFiber: 5gSugar: 6gVitamin A: 8415IUVitamin C: 114.3mgCalcium: 259mgIron: 3.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema

    Inspired by Marinita's chile relleno

    Be sure to soak the pepitas for at least 4 hours (and up to 12) to ensure a creamy sauce. I like to soak my quinoa for an hour, ousting bitterness and shortening the cooking time; alternatively, soak it for 5 minutes, rinse it well, and add a little more water when you cook it.

    Poblanos can vary greatly in spiciness depending on their growing conditions. If you're sensitive to spice like me, cross your fingers for mild ones, or make this with sweet bell peppers. Anaheim / Hatch / New Mexican green chiles are similar to poblanos in that they can range from mild to fairly hot, and can also stand in here. For the squash, I like to use the neck of a large butternut as its straight shape makes it easy to peel with a T-shaped vegetable peeler. Save the base to roast separately for another use. These chiles can be made and stuffed ahead of time, then popped in the oven when ready to heat and serve. I think you could make these vegan by simply omitting the cheese and doubling the other filling ingredients.

    Makes 6 medium-sized servings

    For the quinoa:
    1/2 cup quinoa (white or multi), soaked 1 hour in cool water, rinsed well, and drained
    3/4 cup water
    1/4 teaspoon fine sea salt

    For the peppers and stuffing:
    6 medium-sized, meaty poblano chiles (or other sweet or mildly spicy peppers, such as bell or Anaheim/Hatch)
    1 medium yellow onion, peeled, halved, and diced
    1 tablespoon olive oil
    1/2 teaspoon fine sea salt
    3 cups peeled, cubed butternut squash
    1/4 cup water
    1 cup (4 ounces / 115 grams) crumbled fresh goat cheese
    1 cup (3 ounces / 85 grams) grated dry jack cheese (or other tasty melting cheese such as sharp cheddar)
    cilantro leaves, extra goat cheese and pepitas, lime wedges, and avocado slices for garnish (optional)

    For the pepita crema:
    1 cup pepitas, raw or lightly toasted, soaked 4-12 hours in cool water and drained
    1 1/4 teaspoons cumin seeds
    juice of 1-2 limes
    1/2 teaspoon fine sea salt
    1 large garlic clove
    1 1/4 cups water

    Cook the quinoa:
    In a medium saucepan, combine the soaked and drained quinoa, water, and salt. Bring to a boil, then immediately decrease the heat to very low, cover, and let steam until all the water is absorbed, 10-15 minutes. Let stand 5 minutes, then fluff with a fork. The quinoa should be cooked through but still a little bit firm. If it is too crunchy, sprinkle in a few more tablespoons of water and continue cooking.

    Prepare the peppers:
    Preheat the broiler. Place the whole peppers on a baking sheet and broil on each side until the skin is blackened and blistered in places, a few minutes per side. Ideally, the pepper is softened, but firm enough to hold its shape. The roasting process will take about 10 minutes in total.

    Remove the peppers from the broiler and let them cool completely. When cool, gently peel away as much skin as will come off easily. Cut a slit down the center of each pepper, leaving them connected at the top and bottom. Working carefully in order to keep the pepper in one piece, remove the seeds and ribs; I found my fingers worked best, but do wash your hands and under your nails thoroughly with soap afterwards to remove the oils which can burn your skin (or wear gloves as you work).

    Make the filling:
    Heat the oil in a wide skillet over a medium flame until it shimmers. Add the onions and salt and cook, stirring frequently, until the onion is tender and beginning to color. Add the squash and water, cover, and simmer until the squash is tender but still holding its shape, about 10 minutes.

    Let the squash mixture cool slightly, then place it in a large bowl with the quinoa. Add the cheeses and fold gently to combine.

    Stuff and bake the peppers:
    Preheat the oven to 350ºF.

    Carefully stuff the filling into the peppers, filling them all the way and pressing them back into shape if need be. Place the peppers in a baking dish and bake until heated through, 20 minutes.

    Make the pepita crema:
    Toast the cumin seeds in a small, dry skillet over a medium flame, shaking frequently, until they smell nutty, 1-2 minutes. In the bowl of a blender, combine the soaked and drained pepitas, toasted cumin seeds, juice of 1 lime, salt, garlic, and half of the water. Blend to a paste, slowly adding the rest of the water to make a thick sauce. Blend on high until very smooth, 3-5 minutes. Taste, adding more salt or lime if you feel it needs it. The crema will keep refrigerated for up to 1 week.

    Serve the peppers:
    Place each pepper on a plate in a puddle of crema. Drizzle a little extra crema over the peppers and garnish with goat cheese, cilantro, and pepitas if you like, adding avocado slices and lime wedges to the plates. Extra peppers can be made ahead and refrigerated until ready to serve for up to a few days.

    Roasted Poblano Chiles Stuffed with Cheesy Butternut Squash Quinoa + Pepita Crema on a plate

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    Reader Interactions

    Comments

    1. Kate says

      October 13, 2014 at 9:13 am

      These look like the perfect simple autumnal supper. It's harder to get hold of those size chillies near me, but will seek them out!

      Reply
      • Alanna says

        October 17, 2014 at 3:01 pm

        Thanks Kate! We found them so satisfying. Crossing my fingers that you find some poblanos.

        Reply
    2. Aysegul Sanford says

      October 13, 2014 at 12:42 pm

      My husband and I just came back from a vacation from Mexico. We ate mostly in local spots where similar dishes were on the menu. Though this one looks and sounds so much healthier. Also, I love the addition of the butternut squash.
      Great recipe & beautiful photography.

      Reply
      • Alanna says

        October 17, 2014 at 3:02 pm

        Well that sounds fun and delicious! Thanks for the kind words Aysegul.

        Reply
    3. ohshellsbells says

      October 13, 2014 at 3:14 pm

      i love the idea of the pepita crema. such a unique alternative to a cheese sauce

      Reply
      • Alanna says

        October 17, 2014 at 3:02 pm

        Thanks! Not that there's anything wrong with cheese sauce... :)

        Reply
    4. Katherine says

      October 13, 2014 at 3:18 pm

      I, too, always wish a chile relleno was not just a fried, battered pepper overstuffed with flavorless melted cheese. After opening your post I just had to stop and stare at that first picture for a while - what deliciousness is this? A wonderfully appealing interpretation and great that they can be made ahead.

      Reply
      • Alanna says

        October 17, 2014 at 3:05 pm

        You have a way with words, woman. Thank you.

        Reply
    5. Ileana says

      October 13, 2014 at 4:31 pm

      This looks so amazing. Dang. And pepita crema? Brilliant.

      Reply
      • Alanna says

        October 17, 2014 at 3:06 pm

        Thanks Ileana! Marinita's gets the credit for that brainwave - genius indeed. :)

        Reply
    6. Stephanie @ Girl Versus Dough says

      October 13, 2014 at 6:15 pm

      I am in love with everything about this dish. So flavorful and delicious!

      Reply
      • Alanna says

        October 17, 2014 at 3:06 pm

        Aw, thank you Stephanie!

        Reply
    7. Cheri Savory Spoon says

      October 13, 2014 at 8:19 pm

      Delicious looking meal, love that these are baked. Your presentation is amazing!

      Reply
      • Alanna says

        October 18, 2014 at 3:34 am

        Aw, thank you Cheri!

        Reply
    8. Heather Kinnaird says

      October 13, 2014 at 8:45 pm

      seriously stunning pictures, and I cannot wait toe try them, mu last attempt at stuffing poblanos idd not go so well

      Reply
      • Alanna says

        October 19, 2014 at 5:26 am

        I had some fails myself prior to this batch, so I hope this helps!

        Reply
    9. jaime // the briny says

      October 13, 2014 at 8:58 pm

      absolutely beautiful post; your pictures, your writing, your sharing your experiences. uncontrollable gushing aside, this recipe is killer! the pepita sauce is brilliant. i imagine it's a bit like sauce made from soaked cashews but a little darker and more complex and that sounds amazing. you win the food game!

      Reply
      • Alanna says

        October 19, 2014 at 7:01 am

        Aw! Thank you Jaime! The pepita sauce is very much like you described!

        Reply
    10. Laura (Tutti Dolci) says

      October 14, 2014 at 2:32 am

      Love these chiles, what a treat! The pepita crema sounds fab!

      Reply
      • Alanna says

        October 19, 2014 at 7:01 am

        Thanks, Laura! They certainly were!

        Reply
    11. Valerie Gamine says

      October 14, 2014 at 2:47 am

      This looks absolutely wonderful! I adore spicy food (as long as it's not too too hot). I'm also crushing on that dry jack cheese. Seriously. My infatuation with cheese knows no bounds.

      Gorgeous hunger-inducing photos, too. Thanks for that, at 10:47pm. ;-)

      Reply
      • Alanna says

        October 19, 2014 at 7:02 am

        You would LOVE that cheese. Let me know if I can send some your way. :) Thanks so much for the kind words.

        Reply
    12. Thalia @ butter and brioche says

      October 14, 2014 at 5:52 am

      I have never "stuffed" any veggie before.. definitely something that I need to do. These chiles look and sound so delicious. Pinned!

      Reply
      • Alanna says

        October 19, 2014 at 7:02 am

        Thanks Thalia! I think you would dig them. :)

        Reply
    13. london bakes says

      October 14, 2014 at 12:40 pm

      Totally in love with your beautiful pictures and the fantastic flavours you've got going on here!

      Reply
      • Alanna says

        October 19, 2014 at 7:02 am

        Aw, thanks lady!!

        Reply
    14. Rachael | Spache the Spatula says

      October 14, 2014 at 7:42 pm

      This looks incredible, and I can't get over that pepita crema!
      I need this in my life!

      Reply
      • Alanna says

        October 19, 2014 at 7:03 am

        Yay! :)

        Reply
    15. Elle says

      October 15, 2014 at 5:11 am

      Just made these for my overworked housemate as a gift, and they were a hit - delicious! Thanks !

      Reply
      • Alanna says

        October 19, 2014 at 7:03 am

        That makes my day! Thanks for giving them a go!

        Reply
    16. Sarah @ Snixy Kitchen says

      October 15, 2014 at 8:34 am

      Perhaps that's what I need - Lucas to force his spicy food upon me so my tastebuds toughen up and grow a pair. These sound incredible, Alanna. I need a huge vat of that pepita crema in my life. Sounds like a great fall replacement for the summer avocado crema we put on everything.

      Reply
      • Alanna says

        October 19, 2014 at 7:03 am

        Haha, totally! And yes please to avocado crema.. mmm...

        Reply
    17. Bettysue Wilkes says

      October 16, 2014 at 2:40 am

      I want to tell you what a fabulous recipe this is! I have just finished this for dinner, the pepita crema is incredible! I did change the filling though, i do have many butternut squash but i also had the last of kale leaves so I used the kale, canellini, cheese dish from the whole foods cookbook instead. I have to say, This was heavenly!! Thank you so much - I had so many poblanos I didn't know what to do with them, besides stringing them up for drying. You are a wonder - love your recipes.

      Reply
      • Bettysue Wilkes says

        October 16, 2014 at 2:45 am

        Oh, and your method for skinning the poblanos was great - i hated the put the hot chilis in a plastic bag method - total work with many ruined chilis. This 'let them cool' method works so well- it is now how I will do this - thanks!

        Reply
      • Alanna says

        October 19, 2014 at 7:05 am

        That variation sounds stellar! I'm so glad this skinning method worked well for you, too - what a relief to have figured that out. :)

        Reply
    18. Ann Brinkley says

      November 04, 2014 at 6:46 am

      Can't wait to try these, Alanna! My BF is all about the South West...especially Santa Fe, NM. I know he'll absolutely LOVE these and so will I !

      Reply
      • Alanna says

        November 04, 2014 at 6:49 am

        Aw! Thank you Ann! These are a favorite around here, too. :)

        Reply
    19. sherri atlas says

      September 21, 2015 at 8:27 am

      where can i get this recipe in printable form?

      Reply
      • Alanna says

        September 21, 2015 at 10:37 pm

        Hi! I'm working on adding this feature; for now you'll have to copy and paste into a text or word document. So sorry for the inconvenience!

        Reply

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#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

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