Take that "Light Dinners"!

Chili Rellenos Stuffed with Grits

The inspiration for this recipe was an article about "Light Mexican Dinners". I went ahead and screwed that up by adding the bacon and cheese. You are welcome.

Ingredients:

• 2 to 4 Mild Peppers (poblano, pasilla, Anaheim)
  
• Olive Oil
  
• 2 slices Bacon
• ½ cup Frozen Corn
  
• 1 cup Chicken Stock
  
• 1 tsp Garlic Powder
  
• 2 dashes Hot Sauce
  
• ¼ tsp Salt
• 1 tsp Fresh Ground Pepper
  
• ½ cup Quick Grits
  
• 1 cup Shredded Cheddar Cheese
  

Directions:

1. SLICE peppers in half and remove seeds and internal ribs.
   
2. BROIL peppers on HI on a lightly greased baking sheet for 2-3 minutes on each side until they start to blister.
   
3. SET peppers aside to cool.
   
4. CHOP bacon into small pieces and put in saucepan to RENDER.
   
5. When bacon pieces are crispy, REMOVE bacon with slotted spoon and SET aside.
   
6. ROAST frozen corn in hot bacon grease.
   
7. When corn is browned on one side, REMOVE from oil and SET aside with bacon.
   
8. ADD the chicken stock to the hot pan.
   
9. ADD garlic powder, salt, pepper, and hot sauce (adjusting for your personal taste but remembering that plain grits are really boring).
   
10. When the stock comes to a boil, ADD the grits.
    
11. STIR constantly until the grits start to set up (a minute or so).
    
12. If your grits are too loose (you want them thick enough to hold their shape when you stuff the peppers), ADD more grits. If the grits are too stiff, ADD some water.
    
13. Once they are the proper consistency, TAKE the grits off the heat and ADD ¾ of a cup of the cheese.
    
14. STIR vigorously to combine.
    
15. FILL each pepper half with grits. (see note below about leftover grits)
    
16. SPRINKLE filled peppers with the remaining shredded cheese.
    
17. BROIL on HI just until the cheese is bubbly.
    

Depending on the size of the peppers you use, you will undoubtedly have left over grits. This is not a problem. Spread the leftovers into a flat container and stick them in the fridge. Come the next weekend morning, cut them into hash brown-sized rectangles, dust with flour, and fry them up in hot oil. Perfect for mopping up runny yolks (according to my husband who actually eats his eggs with runny yolks).

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