Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.