Appetizers Caxaqueño – Verde – Poblano In Zucchini Sance Recipe

Roast peppers and tomatillos

Roast the poblano peppers and tomatillos under a broiler or over an open flame until charred and blistered. Place them in a bowl, cover, and steam 5 minutes. Peel the poblanos, remove seeds, and roughly chop with onions and garlic.

Sauté aromatics

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté the white onion until translucent, then add minced garlic and cook 30 seconds more.

Make verde sauce

In a blender, combine roasted poblano peppers, roasted tomatillos, sautéed onion and garlic, cilantro, lime juice, salt and pepper. Blend until smooth. If needed, add a splash of water to reach a sauce-like consistency. Reserve half for topping the zucchini.

Prepare zucchini boats

Slice zucchini in halves lengthwise. Scoop out the centers to create boats, brush both sides with oil, and lightly salt. Reserve the scooped centers for adding to the filling if desired.

Make filling

In a bowl, mix crema with half of the verde sauce to create a creamy base. Stir in corn and black beans. Add half of the Oaxaca cheese to the mixture.

Assemble and bake

Stuff each zucchini boat with the crema-sauce filling, top with leftover verde sauce, and sprinkle with the remaining Oaxaca cheese. Arrange on a parchment-lined baking sheet.

Bake

Bake in a preheated 375°F (190°C) oven for 15–20 minutes, until zucchini is tender and cheese is melted and beginning to golden.

Finish and serve

Garnish with chopped cilantro and lime wedges. Serve warm as a Verde Poblano in Zucchini appetizer.