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LOCATION: Recipes >> Mexican >> Chiles Rellenos 05

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Southern-Style Chiles Rellenos

8 large poblano chili peppers
3 large eggs lightly beaten
1/2 cup whipping cream
1 cup flour
1 cup yellow cornmeal
1/2 teaspoon salt
peanut oil
ham sauce
shredded cheddar cheese, optional
slice green onions, optional

Roast and peel chilies. Carefully cut chili peppers lengthwise on
1 side , leaving stems attached. Remove seeds. Spoon Creamy Grits
into a large heavy-duty, zip-top 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 ham
sauce; garnish, if desired.

Ham Sauce

1/4 cup butter
1/4 cup flour
10 3/4 ounces condensed chicken broth
3/4 cup whipping cream
1/4 cup water
1/4 cup ham, chopped
1 teaspoon pepper

Melt butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned.
Add broth, whipping cream and water gradually; cook over medium heat,
stirring constantly with a wire whisk, until thickened and bubbly. Stir in
ham and pepper.
Yeild 2 1/2 cups.

Cheese Grits

32 1/4 ounces nonfat chicken broth
1/2 cup whipping cream
1 cup grits quick cooking
2 cups sharp cheddar cheese shredded

Combine chicken broth and whipping cream in a large saucepan; bring
to a boil. Stir in grits, and return to a boil. Cover, reduce heat,
and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes. Yield:
4 cups.


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