Goat Cheese and Mushroom Chiles Rellenos with Red Chile Sauce

Preparation

1. Step 1

   Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact.

   Step 2

   Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme; sauté until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are browned, about 7 minutes. Add Sherry; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate.

   Step 3

   Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal.

   Step 4

   DO AHEAD: Can be made 1 day ahead. Cover and chill.

   Step 5

   Preheat oven to 450°F. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet.

   Step 6

   Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup Red Chile Sauce onto each plate (reserve remaining sauce for another use) and top with 2 chiles. Garnish with avocado, crema, and Cotija cheese.