Next Time for Dinner: Try Chicken Stuffed with Squash Blossoms in Guajillo Pepper Sauce

Shine Latina editor

Adapted from Chef Geraldine Romero for Otro Stylo Para Cocinar

This tasty recipe pairs squash blossoms (flores de calabaza) with guajillo pepper sauce, a common combination in Mexican cooking. If you can't find fresh squash blossoms in your local Hispanic market, try an Italian market instead. Squash blossoms are not only delicious, they make for a gorgeous plating presentation. ¡Buen provecho!

Healthy Mexican Recipe: Fish Mixiote with Parsley

Yield: Serves 4
Total time: 2 hours
Level: Easy

Chicken rolls with squash blossoms in guajillo pepper sauce (Luis G. Hernandez)
Chicken rolls with squash blossoms in guajillo pepper sauce (Luis G. Hernandez)


Ingredients:
-4 chicken breasts, halved
-Salt and pepper to taste
-8 slices of goat cheese
-2 handfuls of squash blossoms
-4 tbsp butter

For the guajillo chile sauce:
-3 guajillo chiles, seeded and deveined
-¼ onion
-1 clove of garlic, peeled
-4 tomatoes
-2 tsp bouillon powder
-2 tbsp cooking oil
-Aluminum foil cut into four squares

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Preparation:
Preheat oven to 400º F.

Wash chicken breasts; pat them dry and season with salt and pepper on both sides. Clean squash blossoms, removing the stems and stamens. Top each chicken breast with squash blossoms and two slices of goat cheese. Wrap into a roll. Put 1 tablespoon butter in the middle of each foil square, place the roll of chicken on top and seal the packet. Place the tinfoil packages on a tray and bake at 400º F for an hour or until the chicken is completely cooked. Remove from the oven and let it cool.

Remove the foil and place the chicken rolls on a cutting board; cut the roll into thick slices using a sharp knife. Place the slices on plates and coat with the spicy guajillo sauce.

To prepare the guajillo sauce: Bring a pot of water to a boil, add the guajillo chiles and simmer until the chiles are soft. Roast tomatoes, onion and garlic on a skillet, until they look charred on all sides. Place all ingredients in a blender with the bouillon powder and a bit of the water used to boil the chiles. Blend and strain into a pot with oil; simmer over medium heat until it boils.

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