Recipe: Chile relleno, courtesy of Dan Varga of Explorers Club.

Ingredients • 4 poblano peppers • 8 oz. shredded Monterey jack cheese • Salt and pepper to taste • 4 eggs • 2 C cornmeal • 2 C flour • 8 oz. chipotle sauce Procedure

Roast poblano on sheet tray at 450 degrees for 10 minutes. Let cool. Mix cheese with 1 tsp. salt and pepper. Cut slit in flesh of the pepper and stuff with 2 oz. cheese. Put peppers in freezer to firm up.

Whisk eggs with water and place in shallow pan. Place flour and corneal in shallow pan. Season all three ingredients. Bread poblano in flour, eggs and, finally, cornmeal. Place peppers in fryer or pan fry until golden brown. Serve on a bed of chipotle sauce. Add cilantro sour cream.

Chipotle sauce • 1 24 oz. can of tomato sauce • 1 medium onion, diced • 3 jalapenos diced • 3 cloves garlic • 1 8 oz. can chipotle peppers • 1 TBL olive oil • Salt and pepper to taste Procedure

Saute onion, garlic and jalapenos in sauce pan until soft. Add all other ingredients and simmer for 20 minutes. Puree until smooth. Season to taste.

For cilantro cream, take I cup of sour cream and put in food process with ¼ cup of chopped cilantro.