Chiles "Rutlando"

Makes 6 servings

6 large poblano chiles

Broil chiles or roast over gas flame until blackened on all sides. Enclose in paper bag 10 minutes. Using sharp knife, carefully slit chiles open along one side. Remove seeds, leaving stems attached.

2 chicken and cilantro sausages (Whole Foods), or equivalent, chopped small
8 oz. fresh corn bean salsa (Eatzi's), or just some corn and/or beans
Pepitos (pumpkins seeds)
1/2 c. packed grated Panela (widely available in the southwest), Oaxaca or Monterey Jack cheese
2/3 c. soft fresh goat cheese, about 4 oz., room temperature
1/4 c. chopped red bell pepper
2 tbsp. chopped shallot
2 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh basil
1 cup forbidden rice (black rice), uncooked

Prepare forbidden rice according to directions.

Mix next nine ingredients in medium bowl. Season to taste with salt and pepper. Fill chiles with filling, dividing equally. Pull up sides of chiles to enclose filling. Place stuffed chiles on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate)

1 pint whole cream
1/4 cup (~1 muffin tin from freezer) cilantro pesto

Reduce whole cream a bit. Stir in pesto.

Preheat oven to 350°F. Bake chiles uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons sauce onto each plate. Place stuffed chile on top.

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