6 poblano chilies, roasted, peeled, see note
2 tablespoons olive oil
2 sweet potatoes, peeled, cut into 3-inch-long thin strips
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1 each, peeled, cut into 3-inch long strips: zucchini and yellow summer squash
1/2 teaspoon salt
Freshly ground pepper
3 cups ranchero sauce, see recipe
1/4 cup crumbled cotija or feta cheese
Makes 6 servings.
Make a lengthwise slit in each roasted chili; remove seeds and inner membranes. Keep warm.
Heat olive oil in a skillet over medium-high heat; add the sweet potatoes. Cook 4 minutes. Add zucchini and yellow squash; cook, stirring, until softened, about 8 minutes. Season with salt and pepper to taste.
Stuff each chili with vegetable mixture; place each on a plate. Top each with ranchero sauce; sprinkle with cheese.
Note: Roast poblanos under broiler or over an open flame until skin chars. Transfer to paper bag to cool; peel off skins.
Nutrition information per serving: 145 calories, 46 percent of calories from fat, 7 g fat, 2 g saturated fat, 6 mg cholesterol, 18 g carbohydrates, 3 g protein, 483 mg sodium, 3 g fiber.