Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Egg |
| 2 tablespoons | Water |
| 4 larges | Poblano chiles, seeded and |
| Cut into 1/2inch strips | |
| ¼ cup | Cornmeal |
| ¼ cup | Vegetable oil |
| Salt |
Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet until hot. Coat half the chile strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain.
Salt to taste.
TOO HOT TAMALES SHOW #TH6316