Chile Rellenos con Queso (Cheese)
(serves 4)
Prepare 8 poblano chiles  (see Notes on Preparing Chile Rellenos).
For the filling, crumble:
1/2 lb queso fresco
Stir in any or all of:
1/4 c herbs, minced fresh or dried
fresh lime juice
red or white onion, chopped finely and rinsed in cold water
fresh garlic, minced
Stuff the chiles, dip in batter, and fry until evenly brown.
For a topping, warm over low heat:
2 c tomato juice
2 dried ancho chiles, rinsed, seeds removed
When the chiles soften, puree them with the tomato juice in a blender, in small batches to prevent disasters. Simmer the resulting mixture on very low heat until ready to use.
Notes & Variations:
  1. There are a million variations on chile relleno fillings. Be creative! 
  2. Queso fresco (fresh cheese) makes an excellent filling for rellenos. You can substitute other Mexican cheeses or use grated cheddar and/or Monterey jack. 
  3. Try one of these herb combinations or make up your own: oregano & parsley, basil & sage, fresh mint & dried coriander, fresh cilantro and ancho seed powder (see Notes on Preparing Chile Rellenos). Try adding raisins or chopped almonds. 
  4. Alternate toppings include Guacamole, warmed Roasted Tomatillo Salsa, and the walnut-cream sauce of Chile Rellenos en Nogales