Prep 30 mins
Cook 15 mins
How can you go wrong with poblano peppers stuffed with cheese grits, and country gravy? This is heavenly!
- 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
- creamy grits: Combine condensed 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 Country Sauce: Melt butter in a heavy saucepan over low heat; whisk in flour, and cook 3 to 5 minutes.
- Gradually add broth, cream, and water; cook over medium heat, whisking constantly, until thickened and bubbly.
- Stir in pepper (I sometimes throw in some veggie ham, chopped).
- Yield: 2 1/2 cups Place chile peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
- Place chile peppers in a bowl or heavy-duty zip-top plastic bag; cover or seal.
- Let stand 10 minutes to loosen skins.
- Peel peppers, and carefully cut each 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 1 corner of bag; squeeze grits into peppers.
- Secure stuffed peppers with wooden picks, if desired.
- Cover and chill until firm.
- Combine eggs and whipping cream, stirring to blend.
- Combine flour, cornmeal, and salt in a shallow dish; carefully dredge peppers in flour mixture, and dip into egg mixture.
- Dredge in flour mixtured again.
- Pour oil to depth of 1 inch into a large cast-iron or heavy skillet.
- Heat to 375*.
- Fry 2 peppers at a time, cut side up, 1 minute on each side.
- Drain on paper towels, and remove wooden picks.
- Serve with Country Sauce; garnish, if desired.
- Yield; 4 servings.
DS and DD ate these, and told me I can make them anytime. They loved every bite. I did take a bite and they were delicious! Thank you!
These are very good, a good comfort food for sure. I made halve of the recipe. I had a problem with frying them. They were hard to hold together. I am going to try them again.