Mike Lund's Chorizo-Stuffed Chiles Rellenos

SERVES 4

4 poblano peppers
1/2 of a lime
1 cup queso fresco (or chèvre) ( Remove or replace for Paleo)
1 cup loose chorizo sausage, cooked
1 Tbsp. chopped cilantro
1 jalapeño pepper, seeded and diced
1 cup flour ( Remove or replace for Paleo)
2 eggs (beaten with 1 Tbsp. water)
1 cup masa or cornmeal ( Remove or replace for Paleo)
Peanut oil (or canola oil) ( Remove or replace for Paleo)

1. Under a broiler, char peppers on all sides. Let sit in a resealable bag with the lime, 10 minutes. Remove peppers and peel skins. Make an incision (about 2 inches) in each pepper. With a spoon, scrape out seeds.

2. In a bowl, combine cheese, sausage, cilantro, and jalapeño. Using a teaspoon, carefully stuff peppers with cheese mixture. Gently close up incision with fingers, and mold peppers back into original form. Freeze 20 minutes on a wax-paper-lined plate.

3. Put flour, egg, and masa each in a separate shallow pan. Dredge peppers in flour, then egg, then masa. Put back in freezer (on wax paper) for 10 minutes.

4. In a heavy pot, heat 2 inches of oil to 325°F. Fry 2 to 3 minutes, until golden brown. Drain on a paper-towel-lined plate before serving.

Source: http://onlinedigeditions.com/article/Mike+Lund%27s+Chorizo-Stuffed+Chiles+Rellenos/1441841/0/article.html