Chiles Rellenos Stuffed with Yuca or Potatoes

Step 1: Blacken on all sides the poblanos, onion, serrano/jalapeno, and garlic on a comal/cast iron griddle or cast iron skillet or under the broiler or outside on the grill.

Step 2: Preheat oven to 350F.

Step 3: Place in a bowl and cover the bowl tightly with plastic wrap; let sit about fifteen minutes then peel off outside skin on the peppers.

Step 4: Slit the poblanos on one side in the shape of e "T", fold open, cut out the seed cluster and scrape away any seeds; do not rinse the pepper.

Step 5: Peel and chop yuca as you would a potato for mashed potatoes; if using potatoes do the same way. Cook in boiling salted water for 20-25 minutes or until tender, then drain.

Step 6: Finely chop the roasted onion, garlic and serrano.

Step 7: Mash yuca in a large bowl with the butter, finely chopped onion, garlic and pepper, butter and sour cream. Season to taste with salt and pepper.

Step 8: Fill cavities of poblano peppers with mashed yuca mixture, refold pepper together and press back into its pepper shape.

Step 9: Place 1/2 cup ranchera salsa in the bottom of an 8x8 baking dish.

Step 10: Place poblanos into the dish, and top each pepper with about half cup ranchera sauce; then sprinkle shredded cheddar over the top of that.

Step 11: Bake uncovered in a 350F oven for about 20-25 minutes or until hot and cheese is melted.