Baked Chorizo- Butternut Squash Chile Rellenos

Baked

Cooked in a spicy, flavorful ranchero sauce, this baked chorizo-butternut squash chile relleno recipe offers a fun fall twist on one of my favorite Tex-Mex dishes. Find Out More

KEY ingredients

INSTRUCTIONS

Rub chili peppers with oil and roast under the broiler until the skin blisters and turns black. Seal in a plastic bag and let the peppers sweat. Recipe Details

Rub the butternut squash halves with oil, salt and pepper. Place in a baking pan with water and roast for 45 to 60 minutes. Puree once it's cool enough. Go To Recipe

Brown the chorizo until cooked through. Drain and set aside. For the ranchero sauce, cook onion and jalapeno for a few minutes, then add in garlic, tomato sauce, stock, tomato paste and spices.

Pour the sauce into a baking pan. Mix butternut squash puree and chorizo together and stuff the chile peppers with the mixture. Place in the pan and top with cheese. Go To Recipe

Bake for 20 minutes until the cheese is bubbly and top with additional fresh cilantro if desired.

Enjoy!

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