Another variation on a theme.
This time, brown rice and duck confit (from The Fatted Calf) were tossed together and jammed into a poblano chile. The sauce was from some pulla-type chiles called criollo from Puebla.
Another Chile Relleno
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Hurrah, an uncoated poblano! Way to go Esteban.
Let them know up there in the “norte” that Chile Relleno is so much better without having all that heavy flour/egg batter coating on.
And by the way, have you ever had a sweet chile relleno? Try an apple, raisin, pine nut stuffing with a light piloncillo syrup and perhaps a touch of crema to decorate. YUM.