Campfire Chili Rellenos

Chili Rellenos
6 medium to large Anaheim or Poblano peppers; Poblanos tend to be less spicy.
2 cups vegetable oil.
1/4 lb. grated Monterey Jack cheese.
4 garlic cloves (minced).
Some fresh cilantro (chopped).
3 medium to large eggs.
2 tablespoons whole milk.
1/4 to 1/3 cup cornmeal.
  1. Put the vegetable oil in your Dutch oven and heat it over your fire. Have a bowl of ice water nearby.
  2. Make a slit with a sharp knive in each pepper up by the cap.
  3. Fry the peppers a few at a time in the oil until the skin is blistered (about a minute). Remove with tongs and plunge into the ice water.
  4. Place peppers on a paper towel to dry, then gently rub off the outer skin.
  5. Cut a slit down one side of each pepper and remove the seeds, keeping the pepper whole.
  6. In a bowl, mix together the grated cheese, minced garlic, fresh chopped cilantro and salt and pepper to taste.
  7. Stuff the mixture into the peppers and secure with toothpicks. Chill in your icebox for about 30 minutes.
  8. Beat the 3 eggs with 2 tablespoons whole milk. Roll the peppers in the egg mixture, then coat with cornmeal.
  9. Heat up your oil again and fry the coated peppers, a few at a time, for about 3 minutes or until golden brown. Remove with tongs and drain on paper towels.

Serve immediately with homemade salsa – heavy on the tomatoes – or you can heat up some plain tomato paste and garnish 'em with that. Toss a little Questo Fresco on top for good measure. Black bean and corn salad and some spanish rice work nicely as sides. Don't forget the ice cold cerveza.  ENJOY!