2 large poblano peppers
(can also make with jalapenos, but I like the poblanos better)
1 cup flour
2 eggs, lightly beaten
2 tablespoons mustard, whatever variety you like
1 cup breadcrumbs
1/3 cup grated Parmigiano Reggiano cheese
Salt & freshly ground black pepper

Pre-heat oven to 400 degrees.  Seed peppers and slice into small strips, about the size of french fries.  Set up three plates on the counter.  In one, spread all but 2 tablespoons of the flour, in the second, beat the eggs with the mustard and the remaining 2 tablespoons of flour and in the third, combine the breadcrumbs, cheese and salt & pepper.

Coat the peppers int he flour, then in the egg mixture and finally in the breadcrumb mixture, pressing to make sure the coating sticks.  Place peppers onto a baking stone (I use Pampered Chef) and bake until crispy, about 18 minutes.  If you don't have a baking stone, bake peppers on a cookie sheet but turn peppers halfway through.

Serve with your favorite Ranch, Buttermilk, Blue Cheese, or Sour Cream dip.  I mash half an avocado and mix it with some ranch.  Seriously yum.

Thanks to Rachel Ray for the inspiration!  And thanks to AnnaJane for the name inspiration!