Fire-Roasted Green Chile–Cheese Grits
Green chiles and grits are natural friends. Introduce them to a slab of barbecued ribs and whoa, now there’s really a party going on!
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Ingredients
- 1¼ pounds mixed mild green chiles, such as poblano, Hatch, and/or Anaheim
- 2 jalapeño or serrano chiles
- 2 cups old-fashioned grits, such as Quaker (not instant or quick grits)
- 6 cups water
- 4 cups whole milk
- 4 tablespoons (½ stick) unsalted butter
- 5 teaspoons kosher salt
- 1 tablespoon minced garlic
- 1 teaspoon chili powder, plus more for sprinkling if desired
- 4 ounces pepper Jack cheese, coarsely grated, plus more for garnish
- 2 ounces sharp yellow cheddar cheese, coarsely grated, plus more for garnish
- 2 ounces Cotija cheese, crumbled, for garnish
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