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1
In a bowl, combine the cheeses and toss to mix.
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2
Make a lengthwise slit in each chili and remove the stem, seeds and ribs.
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3
Mold 1/2 cup of the cheese mixture into a torpedo shape and place it inside a chili.
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4
Fold the chili around the cheese to enclose it completely and set aside while filling the remaining 7 chilies in the same way.
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5
Preheat an oven to 350 degrees F. Spread the flour on a plate.
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6
In a wide bowl, using a whisk, beat the eggs until foamy, 3-5 minutes.
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7
Then whisk in the salt and pepper and set aside.
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8
In a wide cast-iron frying pan over medium heat, pour in the vegetable oil to a depth of 1 inch and heat until almost smoking (about 375 degrees F).
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9
Working with 1 chili at a time, dip it in flour and turn to coat, patting off any excess.
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10
Dip 2 chilies at a time into the beaten eggs, then slip them into the hot oil.
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11
Fry until lightly browned, 2-4 minutes.
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12
Flip and brown the other side, 2-4 minutes longer.
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13
Using a slotted spoon, transfer to a paper towel-lined baking sheet to drain.
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14
Repeat with the other chilies.
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15
When all the chilies have been browned, remove the paper towel and place the baking sheet in the oven until the cheese at the center of each chili has melted, 4-6 minutes.
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16
TO SERVE: Coat one half of each of 4 individual plates with red salsa and the other half with green salsa.
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17
Place 2 chilies on each plate and spoon a dollop of crema or sour cream on top, if desired.
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18
Serve immediately.
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19
For the Red Salsa:.
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20
In a saucepan over medium heat, warm the vegetable oil.
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21
Add the onion and saute until soft, about 10 minutes.
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22
Add the garlic, chili pepper and salt and cook for 2 minutes longer.
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23
Add the tomatoes and their juices and reduce the heat to low.
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24
Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
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25
Let cool slightly, then transfer to a blender.
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26
Puree until smooth, then strain through a sieve placed over a bowl.
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27
Set aside to cool completely for use as a table salsa.
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28
Or reheat gently over low heat to use hot.
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29
To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
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30
For the Green Salsa:.
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31
In a blender or food processor fitted with the metal blade, combine the tomatillos, chilies, onion and water; process briefly until chunky.
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32
Add the 1 teaspoon salt and the cilantro and puree until no large chunks remain, about 2 minutes longer.
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33
Taste and add more salt, if needed.
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34
Pour into a bowl and serve, or cover and refrigerate for up to 3 days.
