Canyon Grill Chicken Chile Relleno

1 blanched green chile (poblano or Anaheim)
1/4 cup diced chicken breast (seasoned to taste)
1/4 cup Monterey jack cheese (grated)

Fill pepper with cheese and chicken. Dip pepper in buttermilk with egg. Dip in flour. Drop in hot 350 degree F vegetable oil for approximately 3 to 4 minutes. Cover with more grated Monterey jack cheese.

Bake approximately 5 minutes.

Serve with green tomatillo sauce. Garnish with lettuce, tomato and sour cream.