Acorn Squash Pasilla Chile Queso Fundido
Ingredients
The squash
The filling
-
1
teaspoon
oil
-
1
pinch
salt
-
1
small
shallot, peeled and minced
-
1
clove
garlic, peeled and minced
-
1
pasilla
dried chile, halved and deseeded
-
2
cups
shredded mozzarella cheese or Oaxacan cheese
-
1
teaspoon
minced cilantro
Instructions
- Preheat the oven to 350°F.
- Slice off the top of each acorn squash, peel, and dice the top part.
- Cut a small amount off the bottom of the squash to make it stand upright and scoop out the seeds.
- In a saucepan, heat oil and sauté the diced squash, shallot, garlic, and pasilla chile for 5-8 minutes.
- Layer the squash mixture and cheese in the acorn squash, pressing the cheese down.
- Bake for 15 minutes, stir the filling, then bake for another 10 minutes.
- Serve topped with cilantro and with tortilla chips or crackers.
Nutrition Facts (estimated)
Servings
8-10
Calories
137
Total fat
7g
Total carbohydrates
13g
Total protein
7g
Sodium
180mg
Cholesterol
22mg
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