Chile relleno pancakes with roasted poblano, Monterey Jack and red sauce

Char the poblanos over an open flame until the whole surface blackens and they are soft enough to give when squeezed with tongs.

Roll in paper towels, wrap tightly in a kitchen towel and steam at least 15 or 20 minutes.

In a saucepan over medium-high, cook diced onion and minced garlic in olive oil with a large pinch of salt a few minutes until translucent.

Add marinara, a little chicken broth, chili powder, dry oregano, black pepper, salt, cayenne, ground cumin and a touch of cinnamon; bring to a simmer.

Lower to medium-low and simmer gently at least 30 minutes, adding broth to thin if wanted; taste and adjust.

Scrape off the burnt skin with a knife edge, remove the seeds with only a brief rinse inside, and slice into strips.

variation: without a flame, halve, seed and slice the peppers and saute in a little olive oil until softened.

Cube the Monterey Jack.

Whisk one whole egg and one yolk with a big pinch of salt a few minutes until light and foamy; whisk in a couple tablespoons of flour in additions.

Whip the white with a pinch of salt to soft peaks; fold the yolk mixture in just until combined.

In a nonstick pan with a little olive oil over medium, spoon in a pepper-shaped layer of batter; layer poblano strips and cheese, then cover with batter.

Cover and cook three or four minutes, flip, cover a few minutes more until the cheese melts and the batter is cooked.

Serve on a generous pool of the sauce.