Instructions

1. Begin by preparing the ingredients. Clean and slice the calamari into rings or strips, ensuring they are uniformly sized for even cooking. Set aside.
2. Preheat your oven to 375°F (190°C). This will be used for roasting the poblano peppers later.
3. Next, prepare the poblano peppers. Carefully roast them over an open flame or under a broiler until the skins are blistered and charred, about 10-15 minutes. Turn them occasionally for even roasting.
4. Once the peppers are roasted, place them in a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. This will help loosen the skins.
5. After steaming, carefully peel the skins off the poblanos. Make a slit down the side of each pepper and remove the seeds and membranes. Be gentle to avoid tearing the peppers.
6. In a skillet over medium heat, add a small amount of oil and sauté the diced jalapenos until they are softened, about 3-4 minutes. Add the sliced calamari to the skillet and cook for another 2-3 minutes until just cooked through. Season with salt and pepper to taste. Remove from heat and let cool slightly.
7. In a mixing bowl, combine the sautéed calamari and jalapenos with the shredded cheese. This will be the filling for your poblano peppers.
8. Carefully stuff each poblano pepper with the calamari and cheese mixture, pressing gently to ensure they are filled well. Place the stuffed peppers in a baking dish.
9. For the jalapeno hollandaise sauce, melt the butter in a saucepan over low heat until it is fully melted and bubbling. In a separate bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
10. Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to create an emulsion. Be careful not to add the butter too quickly, or the sauce may separate. Once all the butter is incorporated, stir in the diced jalapenos and season with salt and pepper to taste.
11. Pour the hollandaise sauce over the stuffed poblano peppers in the baking dish, ensuring they are well coated.
12. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
13. Once cooked, remove the dish from the oven and let it cool for a few minutes. Serve the calamari chile rellenos hot, drizzled with any remaining hollandaise sauce and garnished with fresh herbs if desired.