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                Mexican Stuffed Peppers

8 large poblano chili peppers 
grits Cheese GritsBR31
3 large eggs lightly beaten
1 cup yellow cornmeal
1/2 cup whipping cream 
1 cup flour 
l 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 Ham Sauce SC35 ; garnish, if desired.

The more corrupt the State the more numerous the laws.

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