Calamari Rellenos with White Jalapeno Sauce

4 calamari steaks, about 6 ounces each4 poblano chiles2 jalapeno peppers4 ounces queso fresco1 cup flour2 eggs, beaten2 cups panko (Japanese bread crumbs)2 tablespoons sazon (Hispanic seasoning mix)2 tablespoons olive oil2 tablespoons butterSauce1 cup milk#189; cup chicken stock2 bay leaves 2 tablespoons unsalted butter 2 tablespoons flour 1 tablespoon finely minced shallot2 roasted garlic cloves, mashed2 tablespoons finely minced roasted jalapeno peppers #216; Pinch kosher salt and white pepperGarnishes#188; cup cilantro#188; cup chopped tomatoLime wedgesHeat oven to 450 degrees.Place calamari steaks, one at a time, in a plastic freezer bag and use a meat mallet to flatten to about #188;-inch thickness.Rub poblano and jalapeno peppers with oil, place on sheet pan and roast 12-15 minutes. Toss peppers into a bowl and cover tightly with plastic wrap for about 10 minutes. Remove stems and outside skin from poblanos, then slice gently down one side to remove seeds and ribs. Do the same with the jalapenos; chop and reserve for the sauce.Open up the poblanos and place about 2 tablespoons queso fresco in each. Place each calamari steak on a piece of plastic wrap, lay a stuffed poblano at one end and roll tightly, using the plastic wrap to help turn in the ends. Twist both ends of the plastic wrap until you have nice tight logs, then refrigerate 1 to 2 hours.Use three shallow pans or bowls to set up your breading station, adding 1 tablespoon sazon to the flour and the bread crumbs. Remove the plastic wrap from calamari rolls and alternately dredge the rolls in flour, egg and bread crumbs. Cover and refrigerate 30 minutes.For the sauce: In a small saucepan, gently simmer the milk, chicken stock and bay leaf about 5 minutes. Remove from the heat and cover.Melt butter over low-medium heat in a saucepan, then add the shallots and soften for about 2 minutes. Whisk in the flour and cook for 2 to 3 minutes. Remove the bay leaf and gradually add the milk and chicken stock to the roux, whisking continuously. Return the saucepan to the heat and bring up to a low simmer; cook 5 minutes until sauce is thick enough to coat the back of a spoon.Add jalapeno, garlic, salt and pepper. Transfer to a glass bowl, cover with plastic wrap and hold over a saucepan filled with hot water.To cook: Heat the olive oil and butter to medium-high and brown all sides of the calamari, about 5 to 6 minutes total.Ladle a portion of the jalapeno sauce on a serving plate, slice the calamari on a bias and fan out over the sauce. Garnish with cilantro, chopped tomato and lime wedges.Serves four.Chef David "Jake" VanCleve, The Reserve at Geneva, Geneva