Chiles Rellenos

When I started as a line cook, one of the first dishes I learned to prepare was our stuffed poblano pepper with goat cheese and quinoa. It saw various versions over the year, corn turning to pumpkin as the season grew colder. We would stuff dozens of these every day and serve them with salsas and Rancho Gordo beans. This recipe is a modernized version of our classic chile, with an option to batter and fry if desired. Be sure to serve with something bright and creamy, like the