Chili Rellenos

Ingredients:

8 Anaheim chilies (pictured)
1 tablespoon vegetable oil
2 eggs, beaten
1 teaspoon dried Mexican oregano
1 tablespoon powdered garlic
3 cups bread crumbs
1/4 cup parmesan cheese, grated
4 ounces cheese
1/2 cup all purpose flour
salt and pepper
enough oil for frying

Step 1:

Rub chilies with vegetable oil and place on the grill.

Step 2:

Char on all sides until skin is completely blackened and blistered.

Step 3:

Allow chilies to cool, then carefully remove the skin. Cut off the stem of the chili and scoop out all of the seeds.

Step 4:

Slice cheese into 8 individual pieces.

Step 5:

Stuff peppers with cheese sticks.

Step 6:

Combine egg, oregano and garlic powder in a bowl. On two separate plates combine bread crumbs and parmesan cheese and flour seasoned with salt and pepper.

Step 7:

Dust each chili with flour, dip them into the egg mixture and then press into the bread crumbs.

Step 8:

Heat enough oil over medium to shallow pan fry the chilis. Place the chilis in the pan.

Step 9:

Turn the chilis when golden brown. Serve once all sides are browned and cheese has melted.