Molotes Poblanos
[Vegan]

To Prep:

1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.

For the Dough:

1. Combine both flours, baking powder, and salt in a large mixing bowl. Add the shortening and water and knead into a uniform ball, about 5-6 minutes. Cover the dough and let it rest for 10-15 minutes.

For the Fillings:

1. Place both whole poblanos on the foil and roast for 15-20 minutes, or until the skins are blackened. Make sure to turn the peppers 1-2 times throughout roasting.
2. Transfer the poblanos to a Ziplock bag or bowl with plastic wrap overtop to help loosen the skins. Let them steam for a few minutes, then peel the skins off. Open and remove the seeds and veins, then slice the poblanos into strips.

For the Assembly:

1. Flatten each ball of dough between 2 sheets of plastic, then roll it out into a thin oval shape using a rolling pin. Remove the top piece of plastic, add a strip of poblano and cheese to the center.
2. Keeping the dough on the bottom piece of plastic, fold it over and pinch the edges together, making sure there is a good seal.

For the Frying:

1. Carefully cook 1-2 at a time in a large skillet filled with ~1 inch of oil. Fry on each side for 1-3 minutes, or until golden brown.
2. Transfer to a paper towel-lined plate, and keep warm in your oven at 250°F while you cook the rest. Serve with salsa verde and Mexican crema. Happy eating!