CHICKEN AND HUITLACOCHE STUFFED CHILES

6 poblano chiles, roasted, peeled and seeded (and soaked if necessary- see above)
2 tablespoons vegetable oil
1 medium white onion, peeled and diced
2 large cloves garlic, peeled and minced
1 large chicken breast, cooked, skinned, boned and shredded
2 tablespoons finely chopped fresh epazote
1 can huitlacoche, or 1 lb. fresh, chopped
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon ground cumin
1 cup milk
1 cup Mexican crema, crème fraîche, or heavy cream
1 cup grated manchego, gruyere or Monterrey Jack cheese

Preheat oven to 350 degrees F.

Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared.

Heat the oil in a large saucepan, sauté the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated.

Stuff the chiles and place them in a buttered baking dish.

In a medium skillet, melt the butter, add the flour and cumin and cook until golden.

Whisk in the milk gradually, over medium heat, making a white sauce.

Remove from heat, stir in the cream, and add salt and pepper to taste. Pour the sauce over the chiles, top with the shredded cheese.

Bake, uncovered, at 350 degrees F until the cheese is golden and bubbly.