cornmeal-coated chiles rellenos

i've been a fan of chiles rellenos for years. my favorite for ages came from a whole in the wall restaurant in midtown memphis, TN. then i stumbled upon these and well...the ones from memphis took second place.

1 1/2 cup cornmeal (i prefer the blue cornmeal when i can find it)
1/2 cup all purpose flour
1 large egg
2 tbl spoons of milk
salt and freshly ground pepper to taste
4 poblano peppers roasted, seeded (optional...i like the additional heat), and peeled
4 tbl spoons of crumbled goat cheese
4 tbl spoons of grated monteray jack
3 cups of oil

to roast peppers
preheat oven to 350F. rub peppers with olive oil, place on a baking sheet and roast for 25 minutes. remove from the oven and place in a brown paper bag for 5 minutes to steam. cut a slit down one side of the pepper to remove the seedsand peel off outer skin.

In a mixing bowl combine cornmeal, flour, and salt & pepper. in another small bowl lightly beat the egg and milk until just combined. in a third bowl mix together the goat cheese and monteray jack.

Stuff each pepper with the cheese mixture. roll each pepper in the cornmeal then dip in the egg mixture and then roll again in the cornmeal.

In a large frying pan heat the oil until a drop of batter sizzles. fry the peppers, turning until lightly browned, about 4 minutes. remove from oil and place on paper towels to absorb excess grease. serve hot. goes well with black bean sauce.