Prepare the chiles.

Then, cut out the stem end section of the chile.

Discard the stems and cut the chiles open.

Remove the seeds and veins.

Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).

Melt the butter over medium heat in a large skillet and cook the onion, stirring, until limp and softened, about 4 minutes.

Add the reserved chile strips, salt, and cream.

Cook, stirring, until completely heated through and bubbling, about 3 minutes.

Transfer to a shallow bowl.

Sprinkle with cheese and serve at once.

Prepare the chiles.

Then, cut them into thin strips, about 2 inches × ¼ inch.

In a medium nonstick skillet, heat the oil over medium-high heat.

Add the onion and cook, stirring, over medium heat until the onion begins to brown, 4 to 5 minutes.

Add the chile strips and oregano.

Cook, stirring, 1 minute.

Season with salt.

Wipe the chiles with a damp paper towel to remove dust.

In a hot dry skillet, warm the chiles briefly until they soften and are pliable.

Slit the chiles down one side, seed, and devein, leaving the stems intact.

Reserve.

In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice, cloves, and oregano.

Remove the pan from the heat.

Add the reserved chiles, fresh mint, and olive oil.

Cover and marinate, turning gently, once or twice, for 6 to 8 hours at room temperature.

About 45 minutes before serving, prepare the guacamole.

Drain the chiles, pat them dry, then stuff equally with the guacamole.

(The marinated chiles are fragile, so handle very gently to prevent tearing them.

) Place 1 stuffed chile on each of 4 serving plates.

Drizzle with sour cream and sprinkle with chopped cilantro.

Serve within 30 minutes to prevent the guacamole from turning brown.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the chiles.

Then, put 1 roasted and peeled chile on a work surface.

Using a small sharp knife cut a slit to open the chile from the stem end to within 1-inch of the tip.

Carefully cut out the seed pod and discard.

Gently rinse under running water to wash out remaining seeds.

Repeat with the remaining chiles.

In a nonstick skillet, heat the oil over medium-low heat and cook the onion and garlic slowly, stirring frequently, until softened, but not browned, about 3 to 4 minutes.

Add the beans.

With the back of a wooden spoon mash a few of the beans to help thicken the mixture.

Add the oregano, thyme, and chicken broth.

Bring to a boil and cook, stirring, until the liquid is reduced and the beans hold their shape on a spoon.

Season with salt and pepper.

(Since the beans already contain sodium, more salt may not be needed.

) Cool the beans in the pan.

Preheat oven to 350°.

Spoon the filling equally into each prepared chile, packing well to reshape the chile.

Place the filled chiles in a single layer, cut side up, in a rectangular baking pan.

Cover with foil.

Bake until completely heated through, about 25 minutes.

Reheat the sauce and spoon over the top of each chile.

Sprinkle with cheese.

Serve.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the chiles.

Then, with a small sharp knife, slit the chiles open from stem end to within 1½ inches of the tip, keeping the stem intact.

Discard the seeds and rinse to dislodge any remaining seeds.

Blot with paper towels and lay the chiles on a plate.

Preheat the oven to 350°.

Tuck a piece of goat cheese inside each chile.

Arrange the chiles in a single layer on a baking sheet and bake until heated through, about 20 minutes.

Cook the corn in a small pot of boiling water until barely tender, about 3 minutes.

Reheat the tomato sauce and divide among 4 serving plates.

Lay 2 chiles on the sauce on each plate.

Garnish with corn.

Prepare the tomato sauce.

Reserve covered, off heat.

prepare the chiles.

Then preheat the oven to 350°.

With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Mix the refried beans with the salsa and stuff each chile with about ½ cup of the beans and top each with ¼ cup of the cheese.

Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until hot and the cheese is melted, 20 to 25 minutes.

Reheat the sauce.

Serve hot with the tomato sauce spooned over the chiles.

Prepare the sauce.

Reserve covered, off heat.

Prepare the chiles.

Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Set aside on a plate.

Preheat the oven to 350°.

In a medium saucepan, cook the potatoes and garlic, in water to cover, over medium heat until the potatoes are tender, about 10 minutes.

Mash the potatoes and garlic with the milk, butter, cheese, and salt until smooth.

Stuff each chile with about ½ cup of the mashed potatoes then close to reshape.

Lay in an oiled baking dish.

Cover loosely with foil and bake until hot, about 25 minutes.

Reheat the sauce.

To serve, spoon a pool of sauce on each of 4 serving plates and lay a stuffed chile in the center of each plate.

Surround with a border of corn.

Prepare the tomato sauce.

Reserve in the pan off heat.

Prepare the chiles.

Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out any remaining seeds.

Pat the chiles dry with paper towels.

Set aside.

Cut the fish fillets into 4-inch pieces.

In a large skillet, bring water and wine to a boil.

Add the fish, onion, and parsley.

Reduce the heat, cover, and simmer until the fish is just opaque and just barely flakes when tested with a fork, 8 to 10 minutes, depending on thickness of the fish.

Reserve the fish on a plate.

When cool enough to handle, remove the skin and bones from the fish and discard.

Break fish into pieces with your fingers and reserve on a plate.

Preheat the oven to 375°.

Chop the remaining onion.

Heat the oil in a nonstick skillet over medium heat and cook the onion until softened, about 3 minutes.

Add the remaining ingredients.

Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes.

Remove from the heat.

Add the reserved fish.

Stir gently to mix.

Stuff the chiles equally with the fish mixture and place on a baking sheet.

Cover with foil and bake until completely heated through, about 15 to 20 minutes.

Reheat the sauce.

Serve hot with the sauce spooned over the chiles.

Prepare the tomato sauce.

Reserve covered off heat.

Prepare the roasted chiles.

With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Put the chiles on a plate and set aside.

Preheat the oven to 350°.

Heat the oil in a medium skillet and cook the onion and garlic until softened, 3 to 4 minutes.

Add the tomatoes and cook, stirring, until most of the juices cook away, 2 to 3 minutes.

Add the remaining ingredients and mix well.

Stuff each prepared chile with ½ cup of the turkey mixture.

Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until heated through, 20 to 25 minutes.

Reheat the sauce.

Pour about ¼ cup sauce on each of 4 serving plates.

Place 1 chile on each plate and serve hot.

Prepare the tomato sauce.

Reserve, covered, off heat.

Prepare the chicken.

Reserve.

Then, prepare the chiles.

With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.

Keep the stems intact.

Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.

Pat the chiles dry with paper towels.

Stuff each chile with about ½ cup of the reserved picadillo.

Reshape and secure the opening with toothpicks.

Put all but 1 tablespoon of the flour on a plate.

Dust the stuffed chiles with flour and reserve on a plate.

Beat the egg whites in a large bowl with an electric mixer or by hand until foamy.

Add the salt and beat to soft peaks.

Beat in the egg yolks, 1 at a time.

Beat in the reserved 1 tablespoon of the flour.

In a heavy medium skillet, heat about 1 cup of oil until hot (375°).

One at a time, dip the chiles into the egg batter to coat.

Place a chile gently into the hot oil with 2 wooden spoons or tongs.

Cook, turning once, until golden brown, about 2 minutes per side.

Drain on paper towels.

Repeat with remaining chiles.

Reheat the sauce.

Serve with the tomato sauce spooned over the chiles.