Southern Style Chiles Rellenos

• 8 large fresh poblano peppers or 8 large anaheim chilies
• 3 large eggs
• 12 cup whipping cream
• 1 cup flour
• 1 cup cornmeal
• 12 teaspoon salt
• peanut oil
• shredded cheddar cheese (to garnish)
• sliced green onion (to garnish)
• 3 (10 3/4 ounce) cans condensed chicken broth, undiluted
• 12 cup whipping cream
• 1 cup uncooked quick-cooking grits
• 2 cups shredded sharp cheddar cheese (8 oz.)
• 14 cup butter or 14 cup margarine
• 14 cup flour
• 1 (10 3/4 ounce) can condensed chicken broth, undiluted
• 34 cup whipping cream
• 14 cup water
• 1 teaspoon fresh ground pepper

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.

fresh poblano peppers, eggs, whipping cream, flour, cornmeal, salt, peanut oil, cheddar cheese, green onion, condensed chicken broth, whipping cream, grits, cheddar cheese, butter, flour, condensed chicken broth, whipping cream, water, fresh ground pepper

Taken from www.food.com/recipe/southern-style-chiles-rellenos-49384 (may not work)