Chile Relleno

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  • 4 roasted peppers (pablanos, anheims, green chiles)
  • 1 egg, beaten
  • 1/4 flour
  • red pepper
  • black pepper
  • Mozzarella or Cheddar cheese (string cheese or long thin slices)
  • Oil

Place flour on plate. Add a pinch of red pepper and black pepper. Mix. Crack an egg into a flat shallow dish.  Beat egg for four minutes.

Place oil in pan on medium-high heat. Place pieces of cheese inside the pepper. Take one pepper and dip it in the flour. Turn it over until it is floured on all sides. Dip pepper in egg. Place coated peppers in hot pan (as many that will fit). Cook for 5 mins and flip. Cook for 5 more mins. Sever immediately.

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