Ingrédients pour Bonnell's Roasted Green Chili Cheese Grits
- 4 tablespoons butter
- Onion
- Poblano Chile
- 2 cloves garlic, minced
- 1 cup chicken stock
- Heavy Cream
- Quick Cooking Grits
- Cheddar Cheese
- Monterey Jack Cheese
- Salt And Pepper
- Creole Seasoning
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Comment préparer Bonnell's Roasted Green Chili Cheese Grits
- Roast 2 poblano peppers directly over a gas flame or under a broiler until blackened, turning occasionally. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and chop peppers.
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Add 1 medium diced onion and 2 cloves minced garlic. Sauté until softened, about 5 minutes.
- Add the chopped roasted poblanos and cook for another 2 minutes.
- Pour in 2 cups heavy cream and 1 cup chicken stock. Bring to a gentle simmer, stirring occasionally. Do not boil.
- In a separate bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cumin, and ¼ teaspoon cayenne pepper (optional).
- Slowly whisk the seasoning mixture into the simmering cream mixture. Gradually whisk in 1 cup coarse ground grits.
- Reduce heat to low and stir constantly for 5-7 minutes, or until the grits are thickened and creamy.
- Remove from heat and gently stir in 1 cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese. Let sit for at least 5 minutes to allow the cheese to melt completely.
- Serve immediately. For an authentic Bonnell's experience, consider serving in a fried tortilla bowl.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
21g
Fat
204g
Carbs
15g
