Charred Pasilla Peppers Stuffed With Lamb And Cheese (Dj/

Directions

1. Char peppers on all sides over an open flame. Put immediately in a paper bag or possibly sealed container for 10 min to sweat. Peel off skin and throw away. Cut open peppers along a natural seam and remove seeds.
2. Set aside. In a skillet heat 1 Tbsp. extra virgin olive oil till very warm.
3. Add in lamb and saute/fry till browned. Season with salt and pepper. Stuff peppers with lamb and cheese, cut to the same size as the lamb. Close the opening. Fill saute/fry pan 1/2-inch deep with extra virgin olive oil and heat . In a bowl whisk together egg and lowfat milk. Dredge the stuffed pepper in flour and then dip in egg mix. Saute/fry till golden brown and turn over, about 5 min in all.
4. Make tomatillo sauce: Grill tomatillos on a grill or possibly in a heated cast iron pan till softened and charred. In a saucepan sweat onion in extra virgin olive oil till softened. Add in garlic and saute/fry just till aromatic.
5. Chop up tomatillos and add in to saucepan along with chicken stock, chiles and cilantro; season with salt and pepper. Simmer, covered, for 1 hour. Spoon a pool of sauce onto each of 4 dinner plates. Top with stuffed pepper. Garnish with cilantro and tortilla chips.
6. Yield: 4 Servings