Servings: 24 Yield: 24 tamales Active Time 15 mins Total Time 40 mins
- 1 pound fresh poblano peppers
- 3 1/2 cups refrigerated fresh diced butternut squash (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup salsa verde
- 8 ounces Monterey Jack cheese, cut into about 2 x 1/2 inch sticks
1. Preheat broiler. Line a rimmed baking pan with foil; place peppers on baking pan. Broil on high for 12-15 minutes, turning peppers occasionally until blackened on all sides. Place peppers in a medium bowl, and cover tightly with plastic wrap. Let stand for 15 minutes.
2. Preheat oven to 400 degrees F. Add squash to a prepared baking pan and toss with cumin, olive oil, salt and pepper. Roast for 15-20 minutes or until golden brown.
3. When peppers are cool to the touch, while wearing plastic gloves peel off the outer layer of skin. Discard the stem and seeds. Roughly chop peppers and place in a medium size bowl. Add salsa and cooked squash. Stir to combine.
4. Assemble tamales as in the Classic Tamales recipe, placing 1 stick cheese on the masa before adding about 1 Tbs. filling.
- *Filling can be made up to 3 days in advance and can be used cold when filling tamales.
Nutrition Facts Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 194, Fat, total (g): 13, chol. (mg): 17, sat. fat (g): 5, carb. (g): 17, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 1, pro. (g): 5, sodium (mg): 238, Potassium (mg): 205, calcium (mg): 126, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.