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Recipes/ChiliesRellenos
!! Chilies Rellenos * 6 Anaheim or any mild long green chili * 2c vegetable oil * 1/4lb mozzarella cheese, grated * 1/4lb monterey jack cheese, grated * 1t minced garlic * 1/2t dried thyme * 1/2t dried oregano * 2tb chopped fresh cilantro or parsley * 1/4t salt * 1/4t black pepper * 1 egg * 2T milk * 1c yellow cornmeal * 1c mild or hot tomato salsa 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 375f 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 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 In a bowl, mix together the mozzarella, monterey jack, garlic, thyme, oregano, cilantro/parsley, salt, and pepper gently stuff the mixture into the peppers, securing them with toothpicks Chill for 30 minutes Beat egg and milk together Roll stuffed peppers in egg and milk mixture, then roll in cornmeal Heat oil to 375f Fry peppers for about 3 minutes, or until golden brown; do not crowd the pan Remove peppers with tongs, drain on paper towels; repeat until all peppers are fried Serve immediately, accompanied by salsa if desired Serves: 6 Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered in plastic wrap; dredge with milk/egg and cornmeal and fry just prior to serving ---- <small>Reference: [http://www.cooks.com/rec/view/0,1657,141179-253192,00.html]</small>
