Lunch Combination Recipe

Roast and peel poblanos

Place poblanos over a gas burner or under a broiler, turning with tongs until skins are blackened and blistered all over (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam—this loosens the skin. Peel off charred skin, being careful not to tear the flesh. Make a lengthwise slit on one side of each pepper and remove seeds and membranes with a small spoon, keeping the pepper intact.

Stuff peppers

Cut the 8 oz cheese into 4 equal pieces and stuff each pepper with one piece of cheese. Close the slit; if needed, use a toothpick to hold the pepper closed.

Prepare dredging station

Separate eggs into yolks and whites. Whisk yolks lightly with 1/4 tsp salt. In a shallow bowl, combine flour and optional cornmeal with remaining 3/4 tsp salt. Whip egg whites to stiff peaks (use an electric mixer or whisk—stiff peaks mean they hold a point). Gently fold a couple tablespoons of whipped whites into the yolks to lighten them, then fold yolk mixture back into the remaining whites to make a fluffy batter.

Dredge and fry

Heat 1½–2 cups vegetable oil in a deep skillet over medium-high heat until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C). Lightly dredge each stuffed pepper in the flour (shake off excess), then immediately dip into the whipped egg batter, coating completely. Carefully lower peppers into hot oil and fry until golden brown and crisp on all sides, turning once—about 3–4 minutes per side. Do in batches so oil temperature stays steady. Transfer to a paper towel–lined plate to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining peppers. If using the additional 1–2 tbs oil from ingredients, use it to crisp any soft spots in a skillet just before serving.

Rinse rice in a fine mesh strainer under cold water until water runs clear; drain well.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the chopped half onion and sauté until translucent, about 3 minutes. Add minced garlic and tomato paste; cook and stir for 30 seconds until fragrant.

Add rinsed rice and stir to coat in oil and tomato mixture; lightly toast for 1–2 minutes until grains look glossy. Add 2 cups broth and 1/2 teaspoon salt, bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Heat 1 teaspoon oil in a small skillet over medium heat. Add 1/4 small diced onion and cook until soft, about 2–3 minutes. Add minced garlic and cook 30 seconds more.

Add drained and rinsed beans, cumin, and salt. Stir and warm through, mashing lightly with the back of a spoon for a creamier texture or leaving whole if preferred. Cook 3–5 minutes until heated. Finish with 1 teaspoon lime juice if using and adjust seasoning to taste.

Heat a 10-inch skillet over medium heat. Lightly butter or oil one side of each tortilla. Place one tortilla butter-side-down in the hot skillet. Sprinkle half the shredded cheese evenly over the tortilla, then top with the second tortilla, butter-side-up.

Cook until the bottom tortilla is golden and cheese begins to melt, about 1.5–2 minutes. Carefully flip the quesadilla and cook another 1–1.5 minutes until the second side is golden and the cheese is fully melted. Transfer to a cutting board and slice into quarters. Repeat with remaining cheese and tortilla if making two quesadillas simultaneously.

On each plate place one chile relleno, a scoop (about 1/2 cup) of rice, 1/2 cup of warmed beans, and one cheese quesadilla (or two quarters). Spoon salsa over or alongside the chile relleno, sprinkle chopped cilantro over rice and beans, and serve lime wedges on the side. Serve immediately so the relleno stays crisp.