Crispy Chile Relleno

Straight on the fire, put the poblanos until the skin is charred on all sides, place them in a zip bag, seal it, and let them sweat for 10 to 15 minutes; peel the charred skin off with your fingers and then remove any charred pieces left with a paper towel, cut a line open and remove the seeds with a spoon and set aside. In a pan, add the meat and break it up with a masher; add all the spices and the tomato paste and let it fry for about 3 minutes, then add the water and the can of veggies drained; cook on medium to low heat until the liquid dries out. Mix the egg and butter and set aside. Grab a phyllo sheet and lightly brush it with the egg, place another sheet on top, and respite with one more sheet; place a chile in the center, stuff it with the meat, and wrap it with the sheets; grab one more sheet and lightly brush it, wrinkle and wrap; brush the top a little bit and add sesame seeds. Bake at 375 F for 20 minutes or until golden brown and crispy. Perfect to serve with Mexican red rice.