Step 1

Preheat broiler on high for a few minutes. On a foil-lined baking sheet, lay the tomatillos, skin sides up, along with the poblano and jalapeños. Broil for 20 minutes or until the skin on the poblano blisters.

Step 2

Remove from oven. Peel skins from the poblano. Add all of the ingredients to the blender with cilantro and salt to taste. Pulse to blend until smooth, set aside.

Step 3

Turn oven temperature to 400º F. On a foil-lined baking sheet, add the pumpkin, bell pepper, onion and jalapeño. Drizzle with olive oil and season with remaining dry spices listed. Toss to combine and spread out in an even layer. Roast in the oven for 30 minutes or until pumpkin is tender.

Step 4

Preheat 2 cups of oil in a skillet for 7-8 minutes at medium heat. While oil heats, warm the tortillas on a hot griddle for 25 seconds per side and place in foil paper.

Step 5

Transfer pumpkin to a bowl. Mix in the cheese. Fill each tortilla with 2 tablespoons of pumpkin-cheese mix and roll as tight as you can. Secure with toothpick. Fry taquitos in batches. Drain, standing up into a bowl lined with paper towels. Garnish with salsa verde, crema and fresh cilantro.