Chiles Rellenos with Oaxacan Black Mole and Pumpkin Seeds

Ingredients

• 4 large poblano peppers, roasted and peeled
• 1 cup Oaxacan cheese, shredded
• 1 cup pumpkin seeds, toasted

• 2 tablespoons sesame seeds, toasted
• 1 cup dried chiles, ancho, mulato, and pasilla, stemmed and seeded
• 1 cup almonds, blanched and toasted
• 3 cloves garlic, peeled
• 1 medium onion, chopped
• 1 cup dark chocolate, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 tablespoons sugar
• 4 cups chicken broth

Method

1. 01
   Preheat the oven to 400°F (200°C). Roast the poblano peppers until the skins are charred. Place them in a bowl and cover to steam for 10 minutes, then peel the skins off.
2. 02
   For the mole, toast the sesame seeds in a dry skillet over medium heat until golden. Set aside.
3. 03
   In the same skillet, toast the dried chiles until pliable and fragrant. Soak them in hot water for 20 minutes, then drain.
4. 04
   Blend the soaked chiles, toasted sesame seeds, almonds, garlic, onion, chocolate, cinnamon, cloves, and sugar with 2 cups of chicken broth until smooth.
5. 05
   In a large pot, heat the mole mixture over medium heat, stirring constantly. Gradually add the remaining chicken broth and simmer for 45 minutes to an hour until thickened.
6. 06
   Cut a slit in each roasted poblano and fill with shredded Oaxacan cheese. Secure with toothpicks if necessary.
7. 07
   Place the stuffed chiles in a baking dish and pour the mole sauce over them. Bake in the oven for 20 minutes until the cheese is melted and bubbly.
8. 08
   Sprinkle toasted pumpkin seeds over the chiles before serving.