Stuffed Poblano with Longaniza and Tatume - Rick Bayless

Ingredients

• 4 large fresh poblano chiles
• 1 tablespoon olive oil
• 1/2 large red onion
• 3-4 garlic cloves, peeled and finely chopped
• 1 large or 2 medium tatume squash, diced
• 4 ounces fully cooked, smoked longaniza sausage, peeled and diced OR ¾ cup cooked chorizo sausage
• 1 large plantain, peeled and diced
• 2 1/2 cups queso de bolla, coarsely grated (divided use)
• 1 cup crema
• Black pepper