Ingredients
For the Chile Pepper Fries
  • 1 cup flour
  • 5 large eggs, lightly beaten
  • 2 tablespoons Dijon or yellow mustard
  • 2 cups panko breadcrumbs
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and pepper
  • 1 1/2 pounds chiles (a combination of poblano, Anaheim and jalapeo) seeded and cut into 1-inch-wide strips
For the Ranch Dipper
  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, grated or pasted
  • 1 teaspoon hot sauce
  • 3 tablespoons finely chopped chives
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped flat-leaf parsley
Preparation

 

Preheat oven to 400F.

 

Line up 3 shallow bowls on the counter: spread the flour out in one, beat the eggs with the mustard and 2 tablespoons of flour (from the first bowl) in the second and mix together the panko, Parmigiano-Reggiano some salt and pepper in the third.

 

Coat the chile strips in the flour, egg and breadcrumb mixture, and place on a baking sheet in a single layer. Roast the chiles on the baking sheet, turning halfway through baking, until golden brown and crispy, about 18 minutes.

 

While the fries are roasting, make the ranch dipper: In a medium bowl, mix together the buttermilk, sour cream, vinegar, garlic, hot sauce, chives, dill and parsley. Season with salt and pepper.

 

Serve the fries immediately with the ranch dipper alongside.