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      Great Day Kitchen, 7-21 - Roger Rocka's

      Chef Eric DeGroot visited the Great Day Kitchen to prepare dishes that will be offered during the run of Roger Rocka's latest production of "West Side Story".Roasted Poblano Chile RellenoWith Fresh Corn, Rice & Mexican String Cheese FillingOven Roasted Tomatillo Sauce & Chipotle CremaFor Chile Relleno:4 large poblano chilies 3/4 pound oaxacan cheese, chopped1 cup cooked rice, any rice of your preference will do 1/2 cup grilled corn kernels 3/4 cup grilled zucchini, chopped 1/2 cup grilled red bell pepper, chopped3 tablespoons roughly chopped cilantroJuice of 3 limes2 teaspoons chili powderSalt and pepper to tasteTomatillo Sauce and Chipotle Crema:Roast the poblano chilies directly over a gas flame, turning as needed until blackened on all sides, about 5 minutes. Place chilies in large bowl, cover with plastic wrap and let steam for 5 minutes. Peel, then make a long slit in the side of each chile and with your fingers carefully remove the seeds. Give a quick rinse to remove any extra seeds inside, then pat dry.For the filling in a large mixing bowl, add the cheese, rice, corn, zucchini, red pepper, cilantro, lime juice and chili powder. Mix well and adjust seasoning to taste with salt and pepper.Preheat oven to 350 degrees. Gently spoon the filling into each chile and fit in a lightly oiled baking sheet. Bake for 15 minutes or until heated through. Ladle warm tomatillo sauce on 4 dinner plates then place 1 chile relleno on each plate. Decoratively spoon over chipotle crema and serve.Tomatillo Sauce:1 pound tomatillos, husk removed 1/2 cup cilantro2 teaspoons sugar1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powderBroil tomatillos in a 425 degree oven until skin is charred on one side, then flip over and char on other side. Take out of oven and let cool. Once slightly cooled, puree tomatillos, cilantro, sugar, salt, cumin, chili powder and season to taste with salt and pepper. Gently heat up in saucepan before serving.Chipotle Crema:In the food processor, blend 1 cup of Mexican Crema and 2 chipotles in adobo from a can (both items can be found in most supermarkets or Mexican specialty stores ).Click here to visit Roger Rocka's online.