Lunches — By Ben on 27 October 2009
Chiles Rellenos in Pumpkin Sauce

Chiles rellenos in pumpkin sauce

The last couple of weeks the blog-o-sphere has been overflowing with pumpkin (and other great fall ingredients) recipes. Here in the northern hemisphere fall is in full swing and that means that our kitchens and ovens are getting busy preparing a great array of dishes using the best of the harvest. This is my favorite season of the year and pumpkin is one of my favorite ingredients. That’s why when the ingredients for this month’s Royal Foodie Joust were announced I was very excited. Kat won last month and she chose Orange Pumpkin (or anything other orange flesh squash, i.e. butternut, acorn, kabocha), Black (stout, Porter or other dark colored Beer) and Sugar.

Last weekend we went to the pumpkin show in Circleville, Ohio and looking at all those monster pumpkins gave me an idea of what I wanted to make. So today I had this for lunch, a delicious chile relleno bathed in a pumpkin sauce. I can still smell the delicious aromas lingering in my kitchen. There are many ways to make chiles rellenos and they can be stuffed with a lot of different ingredients, but I made a very simple chile relleno, the star of this recipe was the sauce.

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Chiles Rellenos in Pumpkin Sauce
Author: 
Recipe type: Lunch
Cuisine: Mexican
 
Ingredients
  • •4 large poblano peppers
  • •4 thick strips of panela or fresh cheese
  • •4 slices of ham
  • •1 tbsp olive oil
  • •1/2 onion, chopped
  • •2 garlic cloves, minced
  • •1/2 cup dark beer (I used Bohemia)
  • •2 cups pumpkin puree
  • •1/2 cup evaporated milk or cream
  • •1 tsp fresh sage, minced
  • •1/2 tsp oregano
  • •1/2 tsp basil
  • •1 tsp brown sugar
  • •salt and pepper to taste
Instructions
  1. First you need to clean and seed the peppers. I could try to explain how to do this, but it is easier just to watch these videos.
  2. In a medium pot over medium high heat saute onion and garlic in olive oil.
  3. Add the beer and bring to a quick boil. Add pumpkin and mix well.
  4. Add evaporated milk and reduce heat to medium. Add spices and mix well.
  5. Bring to a boil and reduce heat to low. Season to taste and simmer for 10 minutes covered.
  6. Stuff the clean peppers with cheese and ham. You might grill the cheese and ham before stuffing the peppers.
  7. Plate the peppers and pour pumpkin sauce over them. Serve immediately.

Chiles rellenos in pumpkin sauce

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(30) Readers Comments

  1. Love this season with all the pumpkin recipes. Yours is a particularly nice interpretation of the RFJ ingredients. I drew a total blank.

  2. Great use of the Joust ingredients! The beer is my favourite part of course! Good luck Ben!

  3. I love a stuffed chilli, but that sauce puts into a very superior class! Yum Ben! This looks just wonderful.

  4. So creative! I hope to learn more about Mexican cuisine soon. Maybe for my NY resolutions!

    • You should! Our cuisine is so extensive you can never get tired of it :)

  5. Love the creativity…pumpkin sauce, must taste just delicious…would like to try it :-)

  6. oye mijo. this looks soo good. and i'm such a lover of pumpkin anything. me'ncanta.

  7. Sweet pumpkin with spicy chilies sounds really good!

  8. amazing, amazing recipe – but bohemia isn't a dark beer – it's a pale pilsner… unless of course you used Bohemia Obscura. – don't mean to knit-pick just thought you might wanna know.

    thanks so much for the great food inspiration!

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