Aron’s small pumpkin gourds due to its neat shape and small size can serve as a delicious edible bowl for dishes, while serving as a vegetable side dish. Cut pumpkins in half and pre-boil them. And then fill in slices grilled chicken fried with onion and pepper blanched in mexican tomato and chili pepper enchilada sauce. Insofar as grilled chicken already has a spicy taste, the filling is very rich and aromatic. Sprinkle grated cheese stuffed with pumpkins and bake in the oven. A dish in a delicious bowl of pumpkin will be spectacular look on the table. And her sweetness is in harmony with spicy filling, softening the spicy taste. Nutrition value of one servings: (4 total) Calories 550, total fat 35 g, saturated fat g., proteins 3one g., carbohydrates 43 g. fiber, g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 small acorn pumpkins, cut in half and peeled seed
- 1 tbsp. l olive oil
- Half diced white onion
- 1 small pepper blanched, peeled and chopped cubes
- 1 clove garlic, grated
- 0.5 tsp ground zira
- 450 gr red sauce enchiladas
- 2.5 tbsp. skinless grilled chicken
- 0.5 tbsp. fresh cilantro and additionally for topping
- 250 gr a mixture of grated Mexican cheeses (about 2 tablespoons)
- Sour cream for topping
Recipes with similar ingredients: grilled chicken, pumpkin acorn, chili pepper, tomato sauce, cumin, sour cream
Recipe preparation:
- Preheat the oven to 220 ° C.
- Put the pumpkin halves in a large microwave bowl and pour 1/4 tbsp. water. Cover loosely with cling film. Cook microwave pumpkin for about 15 minutes until soft when piercing with a fork.
- Meanwhile, in a medium-sized stewpan over medium heat heat the olive oil. Add onion and blanched and fry, stirring until slightly softened, about 2 minutes. garlic, zira, 0.5 tsp salt and a little pepper; fry periodically stirring until vegetables are soft, about 3 minutes. Add enchiladas sauce and chicken. Bring to a boil and cook until the sauce thickens in about 5 minutes. Add cilantro, salt and pepper.
- Put the pumpkin upside down in a size baking dish 22×32 cm. Spread the chicken filling evenly into halves of pumpkins and sprinkle cheese on top. Bake until cheese is golden color and will not melt, 10-12 minutes. Serve by laying on top sour cream and sprinkled with cilantro.
