Plantain stuffed Chipotle Chiles

I learned to make these tasty little chiles stuffed with plantains and goat cheese about a year ago in Mexico City at El Centro Culinario Ambrosía, the country’s top culinary school (see sidebar). At Dos Caminos we serve them topped with a frisée, watercress, and shaved radicchio salad tossed with sliced radishes and vinaigrette made with the piloncillo syrup, mixed with lime juice and olive oil. You might also serve the sala