Recipe - Southern Style Chiles Rellenos

8 lg Poblano chili peppers
Creamy Grits
3 lg Eggs, lightly beaten
One half cup Whipping cream
1 cup Flour
1 cup Yellow cornmeal
One half teaspoon Salt
Peanut oil
Country Ham Sauce

GARNISHES
Shredded cheddar cheese
sl Green onions

Roast and peel chilies. Carefully cut chili peppers lengthwise on 1 side ,
leaving stems attached. Remove seeds.

Spoon Creamy Grits into a large heavyduty, ziptop plastic bag. seal. Snip
a hole in one corner of bag; squeeze grits into chili peppers. Secure
stuffed chili peppers with wooden toothpicks, if desired. Cover and chill
until firm.

Combine eggs and whipping cream, stirring well. Combine flour, cornmeal,
and salt in a shallow dish; carefully dredge chili peppers in cornmeal
mixture, and dip into egg mixture. Dredge in cornmeal mixture again.

Pour peanut oil to depth of 1 inch into a large cast iron or heavy skillet
and heat to 375 degrees. Fry 2 chili peppers at a time, cut side up, 2
minutes, turning once. Drain on paper towels, and remove wooden picks.
Serve with Country Ham sauce; garnish, if desired.

Notes: Made with Creamy Grits and Country Ham Sauce
Per serving: 390 Calories; 15g Fat (35% calories from fat); 11g Protein;
52g Carbohydrate; 176mg Cholesterol; 319mg Sodium

Posted to FOODWINE Digest 07 Dec 96

Recipe by: Southern Living Best Recipes of 1996/tpogue@idsonline.com

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Sun, 8 Dec 1996 22:58:16 +0100