Chiles Rellenos

In a bowl, combine the cheeses and toss to mix. Make a lengthwise slit in each chili and remove the stem, seeds and ribs. Mold 1/2 cup of the cheese mixture into a torpedo shape and place it inside a chili. Fold the chili around the cheese to enclose it completely and set aside while filling the remaining 7 chilies in the same way.

Preheat an oven to 350 degrees F. Spread the flour on a plate. In a wide bowl, using a whisk, beat the eggs until foamy, 3-5 minutes. Then whisk in the salt and pepper and set aside.

In a wide cast-iron frying pan over medium heat, pour in the vegetable oil to a depth of 1 inch and heat until almost smoking (about 375 degrees F). Working with 1 chili at a time, dip it in flour and turn to coat, patting off any excess. Dip 2 chilies at a time into the beaten eggs, then slip them into the hot oil. Fry until lightly browned, 2-4 minutes. Flip and brown the other side, 2-4 minutes longer. Using a slotted spoon, transfer to a paper towel-lined baking sheet to drain. Repeat with the other chilies.

When all the chilies have been browned, remove the paper towel and place the baking sheet in the oven until the cheese at the center of each chili has melted, 4-6 minutes.

TO SERVE: Coat one half of each of 4 individual plates with red salsa and the other half with green salsa. Place 2 chilies on each plate and spoon a dollop of crema or sour cream on top, if desired. Serve immediately.