FOR 3-4 PEOPLE
400g of Poblano Chile Strips
3 medium zucchini or 4 small ones
100g chopped onion (approx. 2 Tbsp.)
1 clove of garlic (optional)
2 tablespoons olive oil
2 tablespoons of corn kernels (approx. 75g)
100gr grated Oaxaca cheese (can be substituted with grated gouda)
50ml Crema fresca (optional)
Salt and pepper to taste
2 tablespoons finely chopped parsley (approx. 10g)
2 tablespoons dried chile flakes
Puya Mex-Al sauce (optional)
1. Preheat the oven to 180°C top and bottom heat.
2. Drain the poblano pepper strips and set aside.
4. Cut the zucchini in half lengthwise and remove the seeds and a little of the pulp to be able to stuff the squashes.
3. Heat the oil and sauté the onion and garlic. Add the rajas, corn kernels and, if desired, the cream. Season with salt and pepper and cook for a few more minutes until the flavors have integrated.
5. Finally fill the pumpkin halves with the mixture of rajas, corn and pumpkin. Cover with cheese and bake for 15 minutes or until the cheese gratinates.
6. To serve sprinkle with parsley and dried chili flakes. To serve we recommend our Salsa Puya.
7. Enjoy!
This recipe was created in collaboration with @bakdandraw
