sometimes ill do a Pepper Parmesan ( similarly to eggplant parmesan, but just a Mexican twist
Roast the peppers on the grill, take off the outer charred part
slice to open it up, remove the seeds and dry
dip in egg, then flour, corn meal, bread crumbs ... something to bread it basically
fry in oil until crisp
Put some salsa on the bottom of a pan, then the peppers ( can layer it if u like with salsa and cheese too)
then on top some grated montery jack , cheddar or both
I like to serve this with typical Mexican restaurant sides, like rice, refried beans, avocados, lettuce ...