Chile Rellenos with Mole

Directions

1. Heat the oven to 375ºF.
2. Char the outside of the poblano peppers using a gas burner, holding with tongs and rotating as needed. If you don’t have a gas stove, use the broiler setting on your oven and turn periodically until the poblano peppers are charred on the outside.
3. Put peppers in a ziplock bag for 5 to 7 minutes to steam.
4. Peel the peppers by rubbing with a paper towel.
5. Cut one side of the poblano to lay open, and de-seed the pepper.
6. In a small bowl, mix together cheese and green chiles.
7. Stuff the poblanos with the cheese and green chile mixture.
8. Put aluminum foil on a sheet pan, and place the poblanos on the foil, seam-side down. Bake in the oven until the cheese is melted for 5 to 10 minutes.
9. While poblanos are baking, mix the Mole Concentrate and water in a small sauce pot. Mix and heat until it comes to a low boil, then reduce heat to low.
10. Check the peppers, when cheese has melted, remove from the oven.
11. Top the poblano peppers with 2 oz. mole and sprinkle with more cheese.