Salvadoran seasoned squash rolls with red beans, quesillo, and pepitoria cream

Instructions

1. 1

   1. Place the water in a wide pot and add 1 teaspoon of the salt. Bring to a boil over medium heat. Add the squash slices and cook for 3 to 4 minutes, just until flexible but not falling apart. Drain and lay them out on a tray to cool.

2. 2

   2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add half of the onion and half of the garlic. Cook for 2 minutes until the onion looks translucent. Add the cooked red beans, cumin, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Lightly mash some of the beans and cook 4 minutes more until thickened. Remove from the heat.

3. 3

   3. In the same skillet, add the remaining tablespoon of oil. Sauté the rest of the onion, the rest of the garlic, and the green chile for 2 to 3 minutes over medium heat. Add the diced tomato and cook for 3 minutes until it releases its juices.

4. 4

   4. Blend the toasted pumpkin seeds with the Salvadoran cream, milk, 2 tablespoons of the cilantro, the mint, 1/4 teaspoon salt, and the remaining black pepper until creamy. Pour this mixture into the skillet with the onion, garlic, green chile, and tomato. Cook over low heat for 4 to 5 minutes, stirring constantly, until slightly thickened. If you prefer a looser sauce, add 1 to 2 extra tablespoons of water.

5. 5

   5. Preheat the oven to 375°F / 190°C. Lightly grease a baking dish with a little oil.

6. 6

   6. To assemble, place a small amount of the bean filling on each squash slice and add a little shredded quesillo. Roll carefully and arrange the rolls in the baking dish seam-side down.

7. 7

   7. Spoon half of the pepitoria cream over the rolls and sprinkle with the remaining quesillo. Bake for 12 to 15 minutes at 375°F / 190°C, until the cheese is melted and the rolls are heated through.

8. 8

   8. Serve the rolls hot with the remaining pepitoria cream on top and finish with the remaining cilantro. Adjust salt if needed before serving.