YELLOW CORN-CRUSTED CHILES RELLENOS WITH CRUSHED CHICKPEAS AND MOREL MUSHROOM SAUCE SERVES 4

I THINK ITS IMPORTANT TO HAVE A VEGETARIAN OPTION ON MY MENUS, AND AT MESA GRILL I ALMOST ALWAYS FEATURE A CHILE RELLENO FOR THAT REASON. THEY TAKE SO WELL TO SO MANY FILLINGS AND IESPECIALLY LOVE THIS CLASSIC COMBINATION OF EGGPLANT, TOMATOES, AND RED PEPPERS. POBLANOS ARE THE PERFECT CHILE FOR THIS DISH NOT ONLY BECAUSE OF THEIR GENEROUS SIZE, BUT ALSO BECAUSE OF THEIR GOOD PEPPERY -BUT NOT OVERLY SPICY- FLAVOR. DIPPING THE CHILES IN CORNMEAL AND THEN FRYING THEM MAKES FOR A MUCH MORE INTERESTING TEXTURE THAN IF YOU WERE TO JUST BAKE THEM. THIS WAY, THE CRUST SURROUNDING THE SMOOTH, CHEESY FILLING IS NICE AND CRISPY. MOREL MUSHROOMS ARE A GREAT SUMMERTIME PRODUCE TREAT AND MAKE FOR AN EARTHY, SEDUCTIVE SAUCE. AT MESA, WE TAKE THIS DISH OVER THE TOP BY DRIZZLING IT WITH SMOKED RED PEPPER SAUCE, WHICH I HIGHLY RECOMMEND IF YOU HAVE TIME.

1 cup canned chickpeas, rinsed and drained cup crumbled fresh goat cheese (3 ounces) 1 cups grated Monterey Jack cheese (5 ounces) cup finely chopped fresh cilantro Kosher salt and freshly ground black pepper 4 poblano chiles, roasted, carefully peeled, and seeded 1 (12-ounce) bottle dark beer (1 cups) 3 large eggs cup plus 2 tablespoons all-purpose flour 1 cups white or yellow cornmeal 4 cups peanut oil Morel Mushroom Sauce (recipe follows) Smoked Red Pepper Sauce (optional) 1. Put the chickpeas in a medium bowl and crush them with a fork into a chunky puree. Gently stir the goat and Monterey Jack cheeses and cilantro into the chickpeas and season with salt and pepper. 2. Divide the filling among the chiles, compressing it into the shape of each chile. The roasted chiles are very delicate and may begin to tear but will be fine. 3. Whisk together the beer, eggs, and the 2 tablespoons flour in a medium bowl. 4. Spread the cup flour on a plate and season with salt and pepper. Spread out the cornmeal on a second plate and season with salt and pepper. 5. Dredge the chiles completely in the flour and tap off any excess. Dip the chiles into the beer batter and allow the excess to drain off before dredging the chiles in the cornmeal. 6. In a large frying pan or shallow pot, heat the oil to 370 degrees F as measured on a deep-frying thermometer. Fry the chiles in batches, if needed, turning until lightly brown, about 4 minutes. Drain on paper towels. 7. Place a chile in the center of each of 4 large plates and spoon some of the morel mushroom sauce around the chile.

Morel Mushroom Sauce MAKES ABOUT 3 CUPS 3 tablespoons olive oil 1 pound morel mushrooms, coarsely chopped 1 large shallot, finely diced 2 cloves garlic, finely diced cup balsamic vinegar 1 cup low-sodium vegetable broth or water Kosher salt and freshly ground black pepper 2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh cilantro 1. Heat the oil in a large saut pan over high heat until almost smoking. Add the morels, shallot, and garlic and cook, stirring occasionally, until the mushrooms are golden brown. 2. Add the vinegar to deglaze the pan, and cook until reduced by half. Add the broth and cook until the mixture is slightly thickened and the mushrooms are soft. Season with salt and pepper and stir in the thyme and cilantro. This can be made up to 1 day in advance and refrigerated. Reheat before serving. YELLOW CORN CRUSTED CHILES RELLENOS WITH ROASTED EGGPLANT AND TOMATORED PEPPER SAUCE Prepare Yellow Corn Crusted Chiles Rellenos omitting the chickpeas in the filling and substituting instead 1 small eggplant cut into -inch dice, tossed with 3 tablespoons olive oil and salt and pepper to taste, and roasted in a 425 degrees F oven until golden brown and just cooked through, 20 to 25 minutes. Serve with TomatoRoasted Red Pepper Sauce (recipe follows) instead of the morel mushroom sauce.

TomatoRoasted Red Pepper Sauce MAKES ABOUT 2 CUPS 2 tablespoons olive oil 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 1 cup plum tomatoes and their juice, pureed 2 large red bell peppers, roasted, peeled, seeded and chopped 2 tablespoons chopped fresh cilantro 1 tablespoon honey Kosher salt and freshly ground black pepper 1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until soft. 2. Add the tomatoes and cook over high heat until the sauce is thickened and reduced by half, 20 to 25 minutes. Place the red peppers and tomatoes in a blender and blend until smooth. Add the cilantro and honey and season with salt and pepper. This can be made up to 1 day in advance and refrigerated. Reheat before serving.