Cheddar/Bean/Rice Chile Relleno with Red Pepper Balsamic Sauce

Roast poblanos on a open flame until skin is blackened, put in bowl with plastic wrap, then wipe off the blackened skin and slit 2 of the peppers down the center and remove seeds. The other 4 cut into 1" pieces. NO seeds. Roast the red peppers the same way and wipe them off rough chop them.

Take the red pepper, garlic, 1/2 & 1/2, red wine vinegar, honey, chipotle and puree it in a blender. Reserve.

Make the brown rice filling by saute the onions and carrot, then once the onions are translencent add the garlic and cook 1 minute more,- stir in the seasonings. Cook the rice with the water until it is almost dry, then stir in onion mix, then salsa.

Boil balsamic to 3/4 c and then stir in honey. 

Take 2 sliced poblanos- display- stuff each with 1/6 of the beans, 1/6 of the rice and 1/6 cheese.

Use the rest to make a casserole- 9 by 9 pan, spray with pam spray, layer, 1/3 peppers, 1/3 rice, 1/3 of beans, 1/3 cheese, the do one more layer the same. Sprinkle w/ 1c corn flakes, cover and bake for 20 minutes at 350 degrees. 

The stuffed peppers: whisk the eggs- season with salt and pepper, put flour in a bowl, put the rest of the corm flakes in a bowl. Standard breading procedure for 2 peppers- gent;ly rool in flour, then egg and then corn flakes. put in a pan and bake at 350 for 15 minutes.

After out the oven drizzle each one with a squrit of roasted red pepper and a squrit of balsamic reduction. Portion out tasters and squrit the same way. Sprig of parley on each. 

Winner Winner Chicken Dinner