Huevos Rellenos

Roast the poblano peppers until the skin is charred. Peel them and make an incision to open them lengthwise and deseed them. Heat a nonstick pan over medium heat and pour a quarter of the batter into the pan(enough for one pancake). Lay the roasted poblano on the uncooked surface of the pancake, fill the pepper with diced Oaxaca cheese, cover, reduce the heat to low and allow the steam to melt the cheese and cook the top of the pancake. Uncover and fold the pancake in half to close the pepper and seal it with the cheese. Serve with warm ranchero sauce.

Heat a nonstick pan over medium heat and pour a quarter of the batter into the pan (enough for one pancake). Lay the roasted poblano on the uncooked surface of the pancake, fill the pepper with diced Oaxaca cheese, cover, reduce the heat to low. Allow the cheese to melt and cook the top of the pancake. Fold the pancake in half to close the pepper and seal it with the cheese.

Double up the corn tortillas to make 4 total. Crisp both sides on a hot pan and heat the refried beans in a saucepan separately. Crack one egg over each tortilla, cover the pan and cook the eggs sunny side up. Sprinkle each egg tortilla with cotija, spoon a quarter of the refried beans over each tortilla, a quarter of the salsa and sprinkle with chopped cilantro. Serve with the Chile rellenos, sour cream and ranchero. Enjoy!