Place Millet Tots in oven for 15 minutes at 375 degrees. While Millet tots are cooking, start your Green Chili. On an Open Flame (if you have an electric range top, lightly rub chili with oil and salt and place in oven until skin bubbles) Roast all sides until brown, not chard. Cover chili once done cooking in either foil, plastic wrap or in a bowl covered by a towel. Let sit for 5 minutes and then deseed and take off skin. In a low heated pan, add 4 teaspoon of preferred oil and then add your onion and garlic. Let cook until golden brown, do not let garlic get past golden (this is very important). In a blender add: poblano, green chilies, onion & garlic and a touch of salt, make sure to scrap all oil the onion/garlic was cooked in. Pulse until desired texture. Add green chili to your serving plate making a nice bed for your Millet Tots. Top with Sirracha, Sour Cream and Chives. Enjoy

-Chef Ko