Name: Juan Diego Michel's Cheese-Stuffed Poblanos
Yield: Makes 8 (main course) servings
Ingredients: 16 small or 8 large fresh poblano chiles (2 1/2 to 3 pounds), roasted, peeled, and seeded, leaving chiles whole; 3 tablespoons unsalted butter, well softened; 1 pound Monterey Jack cheese, cut into 1/2-inch cubes; 1 cup green seedless grapes (3/4 pound); 1/2 cup plus 2 tablespoons vegetable oil; 1 large or 2 small ripe (black) plantains, peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick slices; 2 1/2 pound tomatoes (8 medium); 1 medium white onion, quartered; 2 large garlic cloves, left unpeeled; 1 teaspoon salt; 2 tablespoons chopped fresh basil; 1 large or 2 small firm-ripe mangoes (1 pound total), peeled, pitted, and cut into 1/2-inch cubes; Accompaniment:Mexican rice with mint

Image may contain Dish Food Meal Bowl Stew and Soup Bowl

Juan Diego Michel's Cheese-Stuffed PoblanosJohn Kernick

This recipe for chiles en macedonia combines ingredients from three states—Jalisco, Colima, and Michoacan. It came from the late Juan Diego Michel, who taught in Billy Cross's schools in Napa Valley and PuertoVallarta. The dish was a favorite of the Michel family in Jalisco, where, in his younger days, Juan Diego had his own restaurant and used the recipes from 200 years ago that had been passed down to him. To Cross, he was a Mexican-cooking mentor.

Cooks' notes:

· Chiles may be stuffed 1 day ahead and chilled (without sauce), covered.
· Dish may be assembled 4 hours ahead. Cool, uncovered, then chill, covered. Bring to room temperature before baking.

Recipe notes

Sour Cherry and Campari Galette

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Spaghetti With Poblano Chile Sauce

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Flan de Queso

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.