Chiles Rellenos

Ingredients

Poblano peppers
Monterey Jack cheese
Red Bell pepper
Jalapeno
Egg
Flour
Bread Crumbs
Panko (Japanese Bread Crumbs)
Salt
Pepper
Oil for frying


Instructions

Roast the peppers under a broiler or over a flame until the skins blacken. Remove from heat and place in a bowl; cover with saran wrap until cooled. Remove the skins. Slice the red bell into thin strips.

Put a slit in the poblanos; remove the seeds and insert a chunk of cheese, along with the chopped jalapeno and a couple of strips of roasted red peppers.

Dip the peppers in flour (careful! the stuffing comes out easily!), dredge in a bowl of beaten egg, and cover in a mix of the panko and bread crumbs.

Fry in the oil for about seven minutes, until the outside is crisp. Carefully remove and drain on paper towels.

Serve with Tomatillo-Lime Sauce with a sprinkling of cheese and freshly-ground black pepper.