Jalisco style stuffed chiles

Roast the Poblano chiles over an open flame or under a broiler until the skin is completely blistered and charred. Place the roasted Poblano chiles in a plastic bag, seal it, and let them steam for 15 minutes.

Carefully peel the skin from the Poblano chiles. Make a slit down one side of each chile and gently remove the seeds and veins, being careful to keep the chiles intact.

Prepare the picadillo filling: Dice 100g of White onion and 15g of Garlic cloves. In a large skillet, heat a small amount of Vegetable oil over medium heat. Sauté the diced White onion and Garlic cloves until softened, about 5 minutes.