8 fresh pasilla, pablano, or Hatch green chilies, roasted (see directions below)
1 large organic egg
2 T. whole cream-top milk (non-homogenized from cows not treated with rBST, hormones or antibiotics)
1/2 c. organic unbleached all-purpose flour
8 slices or more if needed to fill chili (1/3-inch thick) Monterrey Jack (from cows same as milk above)
3 T. (plus more) organic, extra-virgin coconut oil
real sea salt or Redmond Real salt and freshly ground pepper to taste
Salsa, sour cream, cilantro, green onion, lime juice (for toppings)
Directions: To roast chilies, place them directly on a gas burner on high or on a broiler pan under a broiler. Roast, turning often, until skin is blackened on all sides. Place in a paper bag, (closed) and let steam for 30 minutes. After chilies have steamed, carefully remove blackened skin from each chili, rinsing under cool running water as you work. Make a slit down one side of chili and remove the seeds and membrane, but leave the stem intact, as this looks nice when served. Place chilies flat on a double layer of paper towels to dry. To prepare chili rellenos, break egg into a flat Pyrex bread pan (or other similar dish); beat egg while adding milk. Place flour in another flat dish. Coat the outside of the chili first with the flour, then with egg, then with flour again. Lay cheese inside of chili and fold chili over cheese to enclose it. Preheat a large, heavy skillet till hot, but not smoking. Add 3 T. coconut oil. Immediately lay prepared chilies, two or three at a time at a time, in skillet. Salt and pepper very lightly. Cook until bottom side of chili is golden brown and cheese is starting to soften. This should only take a few minutes. Turn chilies and brown on opposite side, adding more coconut oil as needed, making sure to prevent it from smoking. Repeat for all chilies. Serve immediately with toppings of choice: salsa, cilantro, sour cream, green onions, a squeeze of lime juice, etc. Makes 4-8 servings. (Chilies are mildly spicy.)
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