Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. 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 teaspoonful into each chili (do not overstuff; chile should close). Arrange chiles on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
Blend in remaining ingredients in large bowl. Dredge each chile in mixture, coating completely. Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
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|Serving Size: 1 recipe (721g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 317 (24%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 375.7mg||116 %|
|Sodium 13228.1mg||456 %|
|Potassium 772.4mg||20 %|
|Total Carbohydrate 212.1g||62 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 203.9g|
|Protein 35.2g||50 %|
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Calories per serving: 1305
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