- 6 large jalapeno peppers
- 4 large poblano peppers
- 1 cup all-purpose flour, plus 2 tablespoons
- 3 large eggs, beaten
- 1/4 cup milk
- 2 tablespoons spicy mustard (recommended: Gulden's)
- 1 cup bread crumbs
- 1/2 cup grated Parmesan or Romano
- Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
Remove from the oven and transfer to a serving platter.