Chicken and Huitlacoche Stuffed Chiles

• 6 poblano chiles, roasted, peeled and seeded
• 2 tablespoons vegetable oil
• 1 medium white onion, peeled and diced
• 2 large garlic cloves, peeled and minced
• 1 large chicken breast, cooked, skinned, boned and shredded
• 2 tablespoons epazote, finely chopped fresh (substitute cilantro)
• 210 g Huitlacoche, chopped (substitute portobello mushrooms)
• 2 tablespoons butter
• 2 tablespoons flour
• 12 teaspoon ground cumin
• 1 cup milk
• 8 ounces Mexican crema or 8 ounces heavy cream
• 8 ounces cheese, manchego, gruyere, Monterrey Jack, grated (your choice)

1. Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared.
2. Heat the oil in a large saucepan, saute the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated.
3. Stuff the chiles and place them in a buttered baking dish.
4. In a medium skillet, melt the butter, add the flour and cumin and cook until golden.
5. Whisk in the milk gradually, over medium heat, making a white sauce.
6. Remove from heat, stir in the cream, and add salt and pepper to taste.
7. Pour the sauce over the chiles, top with the shredded cheese and bake, uncovered, at 350 degrees until the cheese is golden and bubbly.

poblano chiles, vegetable oil, white onion, garlic, chicken breast, epazote, mushrooms, butter, flour, ground cumin, milk, heavy cream, cheese

Taken from www.food.com/recipe/chicken-and-huitlacoche-stuffed-chiles-384460 (may not work)