Chiles rellenos with sweet picadillo

Roast the Poblano chiles directly over an open flame or under a broiler until the skin is blistered and charred on all sides. Place the roasted Poblano chiles in a plastic bag or covered bowl for 15 minutes to steam, then peel off the skin, make a slit down one side, carefully remove the seeds and veins, and set aside.

Finely dice the White onion and mince the Garlic cloves. Dice the Roma tomatoes. Peel and dice the Ripe plantain, Granny Smith apple, and Pear into small pieces. Roughly chop the Blanched almonds.

Heat 30 grams of Vegetable oil in a large skillet over medium heat. Add the diced White onion and cook until softened, about 5 minutes. Add the minced Garlic cloves and cook for another minute until fragrant.