chilaquiles stuffed poblano foil dinners with quick pickled shallots

Ingredients

• Red sauce and pickled shallots
• 2 tablespoons peanut oil
• 1 tablespoon California chile powder, the fresher the better
• 1 tablespoon AP flour
• 2 cloves garlic, minced.
• 1 teaspoon fresh ground cumin
• 1/2 teaspoon salt
• 1 cup tomato sauce
• 1 cup water
• 1/4 cup white onion, small dice
• 1 large shallot, peeled and thinly sliced
• 1 tablespoon sugar
• 2 tablespoons hot water
• 1/2 teaspoon salt
• 1 pinch dried Mexican oregano
• 3 tablespoons white vinegar
• Stuffed Poblanos
• 4 Poblano chiles, peeled and seeded, top left intact. Easy way to peel them is to char them over open flame, place in a plastic bag for 10 minutes. Peels fall right off.
• 4 cups loosely packed, fresh fried tortilla chips
• 4 ounces whole milk mozzarella
• 4 tablespoons Shredded hot pepper gouda, you can sub pepper jack or cheddar
• 2 tablespoons sliced black olives
• 2 tablespoons minced red bell pepper
• Cilantro, crema, salsa and whatever topping you like (optional)

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