5-1/2 cups diced onion
3 teaspoons cornstarch
6 large green chile peppers, seeded and seeded
1/3 cup packed yellow mustard
1 cup packed green chile peppers, seeded and seeded
2 eggs
1 medium carrot, shredded
sparce frangelique (optional)
6 slices French baguette, warmed
In a small bowl, whisk together the onion and cornstarch. Add the red and green peppers and mustard. Mix well.
Place the peppers, onion, garlic, carrots and teaspoons of cornstarch in a large resealable plastic bag. Seal and shake to coat. Add egg, carrot and sparce powder if desired. Pour over all in a resealable plastic bag. Sprinkle with sauce and toss to coat. Seal bag and chill in refrigerator. Sprinkle with bread crumbs. Place lettuce on a medium baking sheet and place in a shallow baking dish. Fry both sides of the peppers over medium heat for about 8 minutes. Remove from oven and guard .