Cheese Grits Stuffed Poblanos with Tomato Gravy

These cheese grits stuffed poblanos with tomato gravy and melty cheddar cheese are comfort food to the max!

Grits:
2 cups 2% milk
2 cups water
1 cup stone-ground grits
½ tsp kosher salt
½ tsp coarsely ground black pepper
¾ cup coarsely grated cheddar cheese

Chiles:
1 14-ounce can fire roasted tomatoes, drained
4 large poblano peppers
1 medium yellow onion, peeled and quartered
2 large cloves of garlic, unpeeled
1 tbsp extra-virgin olive oil
¼ tsp salt
½ cup coarsely grated extra-sharp cheddar

View the full recipe at Avocado A Day Nutrition →