Chili Rellenos

8 Anaheim chilies
1 tablespoon vegetable oil
2 eggs, beaten
1 teaspoon dried Mexican oregano
1 tablespoon powdered garlic
3 cups bread crumbs
1/4 cup parmesan cheese, grated
4 ounces Monterey jack cheese, sliced into 8 pieces
1/2 cup all purpose flour
salt and pepper
deep fryer

1. Preheat grill to high.
2. Rub chilies with vegetable oil and place on the grill. Char on all sides until skin is completely blackened and blistered.
3. Allow chilies to cool, then carefully remove the skin. Cut off the stem of the chili and scoop out all of the seeds.
4. Combine egg, oregano and garlic powder in a wide bowl.
5. On two separate plates combine bread crumbs and parmesan cheese and flour seasoned with salt and pepper.
6. Place a stick of cheese inside each chili.
7. Dust each chili with flour, dip them into the egg mixture and then press into the bread crumbs.
8. Deep fry the chilies until golden brown. Serve immediately.

Makes 8 servings