2
calabacines (butternut squash) de 2 lb cada uno, pelados, partidos a la mitad, sin semillas y cortados en rebanadas de 1/2 pulgada
3
cucharadas de aceite de olivo
1
taza de poro, lavado (o enjuagado) y rebanado
3
dientes de ajo grandes, finamente picados
1/2
cucharadita de hojas secas de mejorana
1/2
cucharadita de hojas de tomillo secas
3/4
de taza de crema para batir (whipping cream)
1
paquete (8 oz) de queso crema
1
taza de crema ácida estilo mexicano
1
cucharadita de sal
1/4
de cucharadita de pimienta negra molida
4
chiles poblanos grandes, asados, sin tallo, pelados, sin semillas y rebanados
8
tazas (8 oz) de queso Oaxaca, queso Quesadilla o Mozarella, rallado
1
taza de migas de pan Progresso® panko crispy bread crumbs
Paprika, si lo deseas
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Instrucciones
1
Precalienta el horno a 350ºF. Engrasa un molde refractario de vidrio de 13x9 pulgadas con spray especial para cocinar. Acomoda ahí las rebanadas de calabacín, cubriendo todo el molde.
2
Mientras tanto, en una sartén de 10 pulgadas, pon 3 cucharadas del aceite de olivo a fuego medio hasta que esté caliente. Agrega el poro, el ajo, la mejorana y el tomillo. Cocina unos 3 minutos, revolviendo ocasionalmente hasta que el poro esté suave. Agrega la crema y el queso crema. Cocina a fuego lento unos 3 minutos o hasta que la mezcla espese. Retira del fuego. Añade la crema mexicana, la sal y la pimienta. Vacía y mezcla sobre el calabacín.
3
Cubre con papel aluminio. Hornea 1 hora 15 minutos hasta que el calabacín esté suave. Acomoda los chiles poblanos sobre el calabacín; esparce el queso y el pan panko sobre el calabacín y agrega espolvoreando la paprika.
4
Hornea unos 15 minutos o hasta que el platillo esté ligeramente dorado y burbujeando. Déjalo reposar 10 minutos antes de servirlo.
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