6 jalapeno peppers
4 poblano peppers
1 cup all-purpose flour, plus 2 tbsp
3 eggs, beaten
1/4 cup milk
2 tablespoons spicy mustard
1 cup breadcrumbs
1/2 cup parmesan cheese, grated
1 teaspoon garlic powder
1 tablespoon cajun seasoning
salt and pepper
Preheat oven to 400. Remove seeds from peppers and cut in 1/2 inch lengthwise strips.
Set up a breading station: 1 pan of 1 cup of flour; 1 pan of beaten eggs with milk, 2 tbsp flour and mustard; and 1 pan of breadcrumbs seasoned with cheese, garlic powder, cajun seasoning and salt and pepper.
Coat the peppers in the flour, then in the egg mixture and then in breadcrumbs. Arrange the chili fries on nonstick baking sheet and roast for 18 minutes, turning once.
Remove from oven and serve.