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 canb e 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
Reference: 
http://www.cooks.com/rec/view/0,1657,141179-253192,00.html