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Chilies Relleno
(c) 2006 www.best-chili-recipes.com chili relleno recipe
6 Anaheim or any mild long green chili
2 cups vegetable oil
1/4 pound mozzarella cheese, grated
1/4 pound Monterey Jack cheese, grated
1 teaspoon garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons fresh cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 tablespoons milk
1 cup yellow cornmeal
1 cup mild or hot tomato salsa
Directions
Make a slit with the tip of a paring knife in the pepper at the cap.
Place the oil in a deep saucepan and heat to a temperature of 375 degrees. Have a bowl of ice water handy. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. Repeat until all peppers are fried.
When peppers are cool enough to handle, gently rub off the skin. Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside; reserving the oil.
In a bowl, mix together the mozzarella , Monterey Jack, garlic, thyme, oregano, cilantro, salt, and pepper.
Gently stuff the mixture into the peppers; securing them with toothpicks. Chill for 30 minutes.
Beat the egg with the milk. Roll the peppers in the mixture, then roll in cornmeal.
Heat the reserved oil to 375 degrees.
Fry the peppers for about 3 minutes, or until golden brown. As you fry, be careful not to crowd the pan.
Remove the peppers from the pan with tongs. Drain on paper towels; repeat until all peppers are fried.
Serve immediately with salsa.
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