Southern Style Chiles Rellenos

“How can you go wrong with poblano peppers stuffed with cheese grits, and country gravy? This is heavenly!”

Ingredients Nutrition


  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.

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