Baked Masa Boats with Cheese and Roasted Poblanos   

Ingredients :
		(Cazuelitas de queso y rajas)
		makes 8 appetizers
3	med	poblano chilies
1	tbl	vegetable or olive oil
1	sm	white onion, sliced 1/4 inch thick
2	x	cloves garlic, peeled, finely chopped
1 1/4	tsp	dried oregano
2/3	tsp	dried thyme
1/2	tsp	salt, plus a dash for seasoning
1/2	lb	(about 1 cup) fresh masa for tortillas (see Note 1)
2	tbl	vegetable shortening or lard
1 1/2	cup	(6 ounces) shredded Chihuahua or Monterey Jack cheese
1/4	cup	finely crumbled queso anejo, dry feta or Parmesan cheese (see Note 2)
1	x	egg yolk
1	tsp	baking power
1	x	chorizo sausage, about 7 ounces, casing removed (see Note 2)
4	cup	shredded romaine lettuce
4	x	radishes, thinly sliced
2	tbl	cider vinegar

How to cook :

Place poblanos over a gas flame or 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame or 10 minutes for broiler.
Cover with a kitchen towel; let stand 5 minutes.
Peel. Pull out stem; seed.
Rinse lightly to remove bits of skin or seeds.
Slice into 1/4 inch strips.
Heat oil in a medium skillet over medium-high heat.
Add onions; cook until lightly browned, about 5 minutes.
Add garlic, 1/4 teaspoon of the oregano and the thyme; cook 1 minute.
Stir in poblanos. Season with a dash of the salt; cool.
Heat oven to 350 degrees.
For cazuelitas, combine the masa with the lard, 1/2 cup of the Chihuahua cheese, queso anejo, egg yolk, baking powder and 1/2 teaspoon of the salt in a large bowl.
Mix together with your hands until a smooth, soft dough is formed, about 5 minutes.
Divide into 8 balls. Flatten each with your fingers into a 3 inch disc with raised edges.
Place on a greased or parchment-lined baking sheet; bake in upper third of oven until barely set and just beginning to brown, about 15 minutes.
Cool slightly; pinch a 1/2 inch high border of the still-soft masa around the edge of each.
Press down centers to flatten evenly.
Combine the poblano strips with the remaining 1 cup Chihuahua cheese; divide among the cazuelitas.
Bake until cheese melts, about 10 minutes.
Cook the chorizo in a skillet over medium heat, breaking up any lumps, until thoroughly cooked, about 10 minutes.
Drain on paper towels.
Toss the lettuce with the radishes, vinegar and a little salt.
Divide among serving plates.
Set the cazuelitas on the lettuce; top with a spoonful of chorizo.
Note 1: If you can't get fresh masa for these, make your own by combining 1 cup masa harina with 1/2 cup plus 2 tablespoons hot water.
Note 2: Look for queso anejo (dry, aged cheese) and chorizo sausages in some markets or Mexican markets.

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