Submitted by: Jack Sichler
6 straight and long green chiles, roasted, peeled with stem in place
3 cheese sticks, divided in half lengthwise (cheddar or cheddar & colby blend)
1 egg, slightly beaten with fork
½ cup yellow cornmeal
Oil for cooking
Make a slit in each chile near the stem and remove most of the seeds. Insert cheese stick and carefully close opening in chile pod by overlapping one cut edge over the other. Roll first in egg, then in cornmeal, being careful to keep cheese enclosed in pod. Let rest for 20-25 minutes.
Heat oil in pan. When hot, place chiles in pan and let brown on each side, about a minute or so per side. Remove, use paper towel to soak up extra oil. Salt generously while hot.