Recipe: Southern Style Chiles Rellenos
Introduction:
Indulge in the delightful fusion of flavors with these Southern Style Chiles Rellenos. Featuring poblano peppers stuffed with creamy cheese grits and topped with savory country gravy, this recipe is a culinary masterpiece that will elevate your dining experience to heavenly heights. With a cook time of just 15 minutes and a total preparation time of 45 minutes, this dish is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.
Ingredients:
- 8 Anaheim chilies
- 3 eggs
- 1/2 cup flour
- 1 cup cornmeal
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onion
- 3 cups condensed chicken broth
- 1 cup quick-cooking grits
- 1/2 cup shredded sharp cheddar cheese
- 1 tbsp butter
- 2 tbsp flour
- 1 cup whipping cream
- 1 cup water
- 1/4 tsp fresh ground pepper
- Vegetable oil for frying
Nutrition Facts (per serving):
- Calories: 1352.3
- Fat: 81g
- Saturated Fat: 45.9g
- Cholesterol: 394.2mg
- Sodium: 2768mg
- Carbohydrates: 111.8g
- Fiber: 12.9g
- Sugar: 2.3g
- Protein: 49.5g
Instructions:
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Prepare Creamy Grits:
- In a large saucepan, combine condensed chicken broth and whipping cream.
- Bring to a boil.
- Stir in quick-cooking grits and return to a boil.
- Cover, reduce heat, and simmer for 5 to 7 minutes.
- Stir in shredded cheddar cheese and chopped green onion.
- Cool for 10 minutes. This yields about 4 cups of creamy grits.
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Prepare Country Sauce:
- In a heavy saucepan, melt butter over low heat.
- Whisk in flour and cook for 3 to 5 minutes.
- Gradually add condensed chicken broth, cream, and water.
- Cook over medium heat, whisking constantly, until thickened and bubbly.
- Stir in fresh ground pepper. Optionally, add chopped veggie ham.
- This yields about 2 1/2 cups of country sauce.
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Prepare Chile Peppers:
- Place Anaheim chilies on an aluminum foil-lined baking sheet.
- Broil 5 inches from the heat for 5 minutes on each side until the chilies are blistered.
- Transfer the chilies to a bowl or heavy-duty zip-top plastic bag and cover or seal.
- Let them stand for 10 minutes to loosen the skins.
- Peel the peppers and carefully cut each lengthwise on one side, leaving the stems attached.
- Remove the seeds.
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Stuff and Fry the Peppers:
- Spoon the prepared creamy grits into a large heavy-duty zip-top plastic bag and seal it.
- Snip a hole in one corner of the bag and squeeze the grits into the peppers.
- Secure the stuffed peppers with wooden picks if desired and chill until firm.
- In a shallow dish, combine eggs and whipping cream, stirring to blend.
- In another shallow dish, combine flour, cornmeal, and salt.
- Carefully dredge the stuffed peppers in the flour mixture, then dip them into the egg mixture, and dredge them in the flour mixture again.
- Heat vegetable oil in a large cast-iron or heavy skillet to 375°F.
- Fry two peppers at a time, cut side up, for 1 minute on each side.
- Drain the fried peppers on paper towels and remove the wooden picks.
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Serve:
- Serve the Southern Style Chiles Rellenos with the prepared country sauce.
- Garnish with your favorite toppings if desired.
- Enjoy this heavenly dish with your loved ones!
Conclusion:
With its harmonious blend of flavors and textures, Southern Style Chiles Rellenos is sure to become a favorite in your recipe repertoire. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is approachable and rewarding, offering a taste of Southern comfort with every bite. So gather your ingredients and embark on a culinary journey filled with love, flavor, and satisfaction.
