Froggie’s Chili Rellenos
6 anaheim or any mild long green chili
¼ lb mild cheddar cheese, grated
¼ lb monterey jack cheese, grated
1 tsp minced garlic
½ tsp dried oregano
2 Tbsp chopped fresh cilantro
1 Tbsp parsley
¼ tsp salt
¼ tsp black pepper
2 Tbsp milk
1 c yellow cornmeal (you may also use bread crumbs)
1/2 c green tomatillo salsa (opt)
3 Tbsp sour cream (opt)
Preheat oven to low broil. Set six whole chilis on cookie pan and place in broil. Broil until blistered and brown on all sides. You will need to manually rotate to all sides to get the blister all over. Remove from heat and place in a ziploc bag and toss in the freezer in a single layer for 10 minutes or until cool.
While chilis are cooling, in a bowl mix together the cheeses, garlic, oregano, cilantro, parsley, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes.
Beat egg with milk. Roll peppers in the egg mixture and then in cornmeal. Heat the oil and fry the peppers for about 3 minutes or until golden brown. As you fry be careful not to crowd the pan. Remove with tongs and serve immediately, accompanied by salsa and sour cream if desired.