Serves 4 

  • 4 Poblano chiles (roasted, peeled, and seeded)
  • 1/2 onion, sliced
  • 1 garlic clove, crushed
  • 2 yellow squash, sliced
  • 1 T cilantro, finely chopped
  • Monterey Jack cheese (optional)
  • 1 T coconut oil
  • Salt to taste
  • 8 oz. Qué Mami Organics Roasted Tomatillo Salsa

Heat coconut oil in pan. Sauté onions, yellow squash and garlic until softened. Add salt and cilantro, and set aside. Slice cheese into 2 inch strips for easy stuffing. Preheat oven to 350*. Stuff chiles with vegetable mixture and a few strips of cheese. Bake chiles for 15-20 minutes until they are hot and cheese melts. Warm tomatillo salsa until hot and pour over chiles. Enjoy with warm corn tortillas!