Instructions: ***CHILIES*** Roast and peel the chilies. Carefully slice them down one side and remove the seeds, leaving the stem attached. Set aside. Blanch the garlic in boiling water for 5 minutes. Remove the garlic with a slotted spoon, peel, and chop finely. In a bowl, combine the garlic with the crumbled goat cheese, Monterey jack, shallots, sun-dried tomatoes, cilantro, basil, marjoram, and thyme. Add salt and peper to taste. Mix well and shape into 6 roll-shaped pieces about the size of the chilies. Gently insert the cheese rolls into the chilies, being careful not to overfill.

Close the chilies, securing with toothpicks, and refrigerate until needed.

Beat the egg into the cream and coat the filled chilies with the mixture.

Dredge the chilies in the cornmeal. Heat the oil in deep-fryer or heavy saucepan until hot, 375 F. Fry the chilies until they are lightly brown.

Remove them and drain well on paper towels. Remove the toothpick.

SALSA: Whisk the shallots in the vinegar. Add the oil slowly, continuing to whisk, then stir in the remaining ingredients. To serve, peel and halve the avocadoes. Cut each half into a fan and set on one side of each serving plate. Place a chili in the center and spoon the salsa into a lettuce cup on the other side of the plate. Serve immediately.

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