Category
Main Dish
Side Dish
Prep Time
30-35 minutesServings
3-4 main dish 6-8 side dishRecipe Ingredients
6 large (or 8 medium) Poblano peppers1 cup coarse ground yellow grits
3 1/2 cups chicken broth
1 can RO*TEL Hot (reserve ¼ cup well drained)
8 ounces shredded Mexican cheese blend (divided)
½ cup half and half
Cooking spray
Ripe avocado, sliced (optional)
Cilantro sprigs (optional)
Directions
Roast peppers over a hot grill or under a broiler, turning as needed until all sides are charred and blackened. While still hot place in a plastic bag until cool enough to handle. Remove from bag and peel off charred skin. Carefully sit one side and remove seeds and veins from peppers.Preheat oven to 350 degrees.
Bring chicken broth and RO*TEL Hot placing ¼ cup reserved aside) to a boil in a 2 quart saucepan. Reduce heat and slowly whisk in grits. Gently simmer, stirring frequently about 15-20 minutes until grits are thickened. Remove from heat, add 4 ounces of cheese and half and half and stir until cheese is melted and well combined.
Place roasted peppers in a 9X13 inch casserole dish sprayed with cooking spray. Spoon equal amounts of grits into peppers and sprinkle with remaining cheese. Place in preheated oven and cook until cheese is melted, about 15 minutes. Plate and top with reserved RO*TEL Hot tomatoes. Garnish with sliced avocado and cilantro sprigs if desired. Serve immediately and enjoy