Instructions: Char peppers on all sides over an open flame. Put immediately in a paper bag or sealed container for 10 minutes to sweat. Peel off skin and discard. Cut open peppers along a natural seam and remove seeds.

Set aside. In a skillet heat 1 tablespoon olive oil until very hot.

Add lamb and saute until 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 pan 1/2-inch deep with olive oil and heat . In a bowl whisk together egg and milk. Dredge the stuffed pepper in flour and then dip in egg mixture. Saute until golden and turn over, about 5 minutes in all.

Make tomatillo sauce: Grill tomatillos on a grill or in a heated cast iron pan until softened and charred. In a saucepan sweat onion in olive oil until softened. Add garlic and saute just until aromatic.

Chop up tomatillos and add 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.

Yield: 4 Servings

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