> Chili Rellenos are a Mexican dish. . .Here's a recipe from
> www.cooks.com
>
> CHILIES RELLENOS
>
> 6 Anaheim or any mild long green chili
> 2 cup vegetable oil
> 1/4 lb mozzarella cheese, grated
> 1/4 lb Monterey Jack cheese, grated
> 1 teaspoon minced garlic
> 1/2 teaspoon dried thyme
> 1/2 teaspoon dried oregano
> 2 tb chopped fresh cilantro or parsley
> 1/4 teaspoon salt
> 1/4 teaspoon black pepper
> 1 egg
> 2 T milk
> 1 cup yellow cornmeal
> 1 cup 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 the ice
> water.
>
> Repeat until all peppers are fried.
>
> When 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, and then roll in cornmeal.
>
> Heat the reserved oil to 375F.
>
> 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, and 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 with plastic wrap.
>
> Dredge with cornmeal and fry just prior to serving.
>