| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breakfast, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 8 |
lg |
Poblano chili peppers |
|
|
Creamy Grits |
| 3 |
lg |
Eggs, lightly beaten |
| 1/2 |
c |
Whipping cream |
| 1 |
c |
Flour |
| 1 |
c |
Yellow cornmeal |
| 1/2 |
ts |
Salt |
|
|
Peanut oil |
|
|
Country Ham Sauce |
|
|
Shredded cheddar cheese |
|
sl |
Green onions |
INSTRUCTIONS
GARNISHES
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 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
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