Using small, sharp knife; cut 1-1/2" slit at stem end on side of each
chile. Scrape out seeds; do not tear stems. Rinse out chiles. Drain
on towels. Mix next 9 ingredients. Season filling with salt and
pepper.
Spoon about 1 ts into each chile. Do not over-stuff; chili should
close.
Arrange chiles on baking sheet. Refrigerate. Heat 3/4" peanut oil in
heavy large skillet to 350°F. Blend in remaining ingredients in large
bowl. Dredge each chili in mixture, coating completely. Add chiles to
skillet (in batches; do not crowd) and fry until golden brown,
turning once, about 5 minutes. Drain on paper towels and serve.
