Southern Style Chiles Rellenos

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 large fresh poblano peppers or 8 large anaheim chilies
• 3 large eggs
• 1/2 cup whipping cream
• 1 cup flour
• 1 cup cornmeal
• 1/2 teaspoon salt
• peanut oil
• shredded cheddar cheese (to garnish)
• sliced green onion (to garnish)
• 3 (10 3/4 ounce) cans condensed chicken broth, undiluted
• 1/2 cup whipping cream
• 1 cup uncooked quick-cooking grits
• 2 cups shredded sharp cheddar cheese (8 oz.)
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1 (10 3/4 ounce) can condensed chicken broth, undiluted
• 3/4 cup whipping cream
• 1/4 cup water
• 1 teaspoon fresh ground pepper

Recipe

• 1 creamy grits: combine condensed chicken broth and whipping cream in a large saucepan; bring to a boil.
• 2 stir in grits, and return to a boil.
• 3 cover, reduce heat, and simmer 5 to 7 minutes.
• 4 stir in cheese.
• 5 cool 10 minutes.
• 6 yield: 4 cups country sauce: melt butter in a heavy saucepan over low heat; whisk in flour, and cook 3 to 5 minutes.
• 7 gradually add broth, cream, and water; cook over medium heat, whisking constantly, until thickened and bubbly.
• 8 stir in pepper (i sometimes throw in some veggie ham, chopped).
• 9 yield: 2 1/2 cups place chile peppers on an aluminum foil-lined baking sheet.
• 10 broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
• 11 place chile peppers in a bowl or heavy-duty zip-top plastic bag; cover or seal.
• 12 let stand 10 minutes to loosen skins.
• 13 peel peppers, and carefully cut each lengthwise on 1 side, leaving stems attached.
• 14 remove seeds.
• 15 spoon creamy grits into a large heavy-duty zip-top plastic bag; seal.
• 16 snip a hole in 1 corner of bag; squeeze grits into peppers.
• 17 secure stuffed peppers with wooden picks, if desired.
• 18 cover and chill until firm.
• 19 combine eggs and whipping cream, stirring to blend.
• 20 combine flour, cornmeal, and salt in a shallow dish; carefully dredge peppers in flour mixture, and dip into egg mixture.
• 21 dredge in flour mixtured again.
• 22 pour oil to depth of 1 inch into a large cast-iron or heavy skillet.
• 23 heat to 375*.
• 24 fry 2 peppers at a time, cut side up, 1 minute on each side.
• 25 drain on paper towels, and remove wooden picks.
• 26 serve with country sauce; garnish, if desired.
• 27 yield; 4 servings.