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.
Chiles rellenos in pumpkin sauce
The 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
The preparation:
- 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.
- In a medium pot over medium high heat saute onion and garlic in olive oil.
- Add the beer and bring to a quick boil. Add pumpkin and mix well.
- Add evaporated milk and reduce heat to medium. Add spices and mix well.
- Bring to a boil and reduce heat to low. Season to taste and simmer for 10 minutes covered.
- Stuff the clean peppers with cheese and ham. You might grill the cheese and ham before stuffing the peppers.
- Plate the peppers and pour pumpkin sauce over them. Serve immediately.
¡Buen provecho!
29 Replies
I love the fall flavors in this classic Mexican dish Ben! You really are so creative with your mother country's cuisine! This looks terrific!
Posted on October 27th, 2009 at 8:43 pm
This is a very creative dish Ben, perfect for our favourite season.
Posted on October 27th, 2009 at 9:22 pm
Ben,
Your pictures are fantastic as usual! That sounds delicious!
Posted on October 27th, 2009 at 10:36 pm
Love the contrast of colors in the pictures between the chiles and pumpkin sauce, utterly delicious
Cheers!
Gera
Posted on October 27th, 2009 at 10:56 pm
I normally don't care for pumpkin, but on top of chiles rellenos? I just might like that
Posted on October 27th, 2009 at 11:52 pm
That looks mighty tasty….I still have some butternut squash….and I have some perfect relleno poblanos! What a concept!!
Beautiful plating!
Posted on October 28th, 2009 at 12:22 am
Looking good Chico. Love the idea of a pumpkin sauce over chiles rellenos.
Posted on October 28th, 2009 at 12:55 am
With beer that must be delicious. Love the pictures.
Posted on October 28th, 2009 at 1:02 am
I love that you made this with pumpkin sauce!
Posted on October 28th, 2009 at 2:06 am
This looks so awesome! I can see the pumpkin going so well with chiles rellenos.
Posted on October 28th, 2009 at 2:57 am
[...] This post was mentioned on Twitter by Jo Stougaard, katikim and Jessica Sanchez, Great Cooks Blogroll. Great Cooks Blogroll said: New post: Chiles Rellenos in Pumpkin Sauce: A delicious chile relleno with the flavors of fall. http://bit.ly/37SmA [...]
Posted on October 28th, 2009 at 1:45 am
Great idea on these Ben! Love all those flavors and ofcourse great combo for the Joust!
Posted on October 28th, 2009 at 9:50 am
The dish sounds awesome and we are on the same wave line as my dish had a pumpkin sauce as well. I have to hurry and post mine soon.
Posted on October 28th, 2009 at 10:08 am
Love that first shot brother. Awesome awesome job! I have been looking for a great relleno recipe and I love this idea. Although do you find it hard to accept it is fall since our summer was so mild? I have been struggling with this badly.
Posted on October 28th, 2009 at 12:41 pm
Some of my favorite flavor elements in one dish – awesome! Could you please clarify "pumpkin puree?" Do you puree fresh roasted pumpkin, or is this a purchased product? I want to try this, but I'd hate to get it wrong!
Posted on October 28th, 2009 at 1:22 pm
Your pumpkin sauce looks delicious! Sounds great with a chile relleno, or just a bowl of the sauce by itself would be pretty lovely too.
Posted on October 28th, 2009 at 1:35 pm
A great use of the ingredients! Very creative
Posted on October 28th, 2009 at 1:39 pm
Ooh what a great use for pumpkins! I LOVE chile rellenos. And your photos are sooo pretty
Posted on October 28th, 2009 at 5:55 pm
What a cool twist on chile rellenos! I love it!
Posted on October 28th, 2009 at 7:21 pm
Ben, the colours, the flavour contrasts and they heat of the Poblanos (mild) have got me all perked-up for this dish. I like that you pair fine beers with your food.
Posted on October 28th, 2009 at 9:09 pm
Love this season with all the pumpkin recipes. Yours is a particularly nice interpretation of the RFJ ingredients. I drew a total blank.
Posted on October 28th, 2009 at 10:23 pm
Great use of the Joust ingredients! The beer is my favourite part of course! Good luck Ben!
Posted on October 29th, 2009 at 4:34 am
I love a stuffed chilli, but that sauce puts into a very superior class! Yum Ben! This looks just wonderful.
Posted on October 29th, 2009 at 10:19 am
So creative! I hope to learn more about Mexican cuisine soon. Maybe for my NY resolutions!
Posted on October 29th, 2009 at 8:01 pm
Love the creativity…pumpkin sauce, must taste just delicious…would like to try it
Posted on October 29th, 2009 at 8:26 pm
Either one would work. I usually buy canned pumpkin since it is too much work roasting pumpkins, lol.
Posted on October 30th, 2009 at 6:27 pm
You should! Our cuisine is so extensive you can never get tired of it
Posted on October 30th, 2009 at 6:28 pm
oye mijo. this looks soo good. and i'm such a lover of pumpkin anything. me'ncanta.
Posted on October 30th, 2009 at 8:01 pm
Sweet pumpkin with spicy chilies sounds really good!
Posted on November 1st, 2009 at 10:40 am
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