I adore the Persian chicken-walnut-pomegranate stew fesenjan, and to my delight, I discovered that a similar but vegetarian sauce adds a wonderful sweet and sour element to a chile stuffed with cheese and corn. I generally simply roast my chiles instead of battering and frying them, both to make them healthier and because the flavor of the poblano comes through more that way. The filling of these chiles is definitely something one could experiment with -- other cheeses would undoubtedly be tasty, and some shredded chicken or turkey would probably work nicely too.

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