1. Roast your poblano over a fire blistering the outer skin layer. Alternately you can broil them in the oven on a baking sheet for 5 minutes, flip, and cook for another 5 minutes. Once the poblano is fully blistered place in a bowl and cover with foil or plastic wrap and let steam for 5 minutes. Once steamed carefully remove the outer layer, it will look like a plastic film. Doesn't have to be perfect. 

  2. Ground the Chorizo or ground beef and season with Lane's Scorpion rub.

  3. Carefully make a cut from bottom to top stem area. 

  4. Stuff mozzarella into the poblano leaving room for the chorizo/ground beef. Make sure to leave room to close the poblano back up. 

  5. Use a long toothpick or multiple toothpicks. Pinch both sides where the cut is and sew the toothpick through (see pics at the bottom)

  6. Follow the directions and make the beer batter. 

    Add oil to deep fryer or large skillet - should be no more than 1/3 full of vegetable oil. 

    Heat to 375 on medium heat. Dip the stuffed poblano in the mixture and fry both side 2-3 minutes per side. Should be golden brown. Do not fry more than 1-2 at a time. Once cooled using a knife core out the stem and seeds. 


  1. Season both sides of your flank steak with Lane's Chilli Lime Rub

  2. We grilled our steak hot and fast. About 10 minutes per side, until the internal temperature was around 130.

  3. Rest the steak about 10 to 15 minutes - then slice thinly at an angle across the grain of the steak.

  4. On the grill in a skillet or on your stovetop. Set to high and add butter. 

    Turn oven on to about 350

  5. Slice your bread about an inch or so thick add a bit of mayonnaise and place both slices in the skillet. On one slice of bread add Pepper jack slice, havarti slice, and flank steak. On the other slice add 2 slices of american cheese and the chile relleno. 

  6. Get your bread toasted to your liking - then toss it in the oven for just 5 minutes or so to melt the cheese!