Heat corn oil in a deep-fryer to 375 degrees. Deep-fry chiles for about 3 minutes, or until skin blisters. Place in a stainless steel
bowl, cover with plastic wrap, and sweat for 20 minutes. Reserve oil and keep warm. Grill or dry-roast the shrimp. (To
dry-roast, cook briefly on a comal or in a heavy-bottomed skillet without any liquid or fat.) Peel shrimp and chop into large
pieces. Combine in a large bowl with the cheeses, bell pepper, corn, onion, and herbs, and mix well. Divide mixture into 4
portions. Gently peel chiles, cut a lengthwise slit in each, and carefully remove seeds. Stuff with shrimp mixture and roll gently
between the fingers to close the opening. Reheat oil to 375 degrees. Dip the chiles in the whisked egg and then roll in the
cornmeal. Deep-fry until exterior is dark blue, about 4 to 5 minutes. For a lighter version, you can make the rellenos without
frying them. Just heat the stuffed chiles in a 400-degree oven for about 20 minutes, taking care not to overcook the shrimp.
Serve with your favorite salsa or with a fresh tomato and basil sauce.
From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
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