|Vegetable oil||1 Tablespoon|
|Eggs||2 Small, beaten|
|Dried mexican oregano||1 Teaspoon|
|Powdered garlic||1 Tablespoon|
|Bread crumbs||3 Cup (48 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Oil||50 Milliliter (For frying)|
Rub chilies with vegetable oil and place on the grill.
Char on all sides until skin is completely blackened and blistered.
Allow chilies to cool, then carefully remove the skin. Cut off the stem of the chili and scoop out all of the seeds.
Slice cheese into 8 individual pieces.
Stuff peppers with cheese sticks.
Combine egg, oregano and garlic powder in a bowl. On two separate plates combine bread crumbs and parmesan cheese and flour seasoned with salt and pepper.
Dust each chili with flour, dip them into the egg mixture and then press into the bread crumbs.
Heat enough oil over medium to shallow pan fry the chilis. Place the chilis in the pan.
Turn the chilis when golden brown. Serve once all sides are browned and cheese has melted.