Chile Rellenos with Plantains

6-10 dried ancho chiles

2 tablespoons vegetable oil

2 very ripe (black) plantains

2 large white onions, chopped

2-3 cloves garlic, chopped

2 large tomatoes, chopped

½ pound queso fresco cheese, cubed

Salt and black pepper

Mexican sour cream

Heat oven to 350 degrees.Soak the dried chiles in hot (not boiling) water with sugar added, about 5 minutes. Remove from hot water and pat dry. With a sharp knife, make a vertical slit down one side of the pepper; de-vein and de-seed, being careful not to tear the skin. Set aside.Bake plantains 30 minutes; peel and chop.Add 2 tablespoons vegetable oil to cast iron pan over medium heat. Add chopped onion, garlic and tomato; cook 5 minutes. Add chopped plantains, salt and pepper; cook for 10 additional minutes. Stir in cheese, then immediately fill ancho chiles and fold each one shut. Top with Mexican sour cream, if desired.Serves three to five.