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Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy

kept bytihleigh
recipe byezrapoundcake.com
Notes: 

Adapted from Matt Lee and Ted Lee’s “The Lee Bros. Southern Cookbook”

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Ingredients: 

1 large tomato or 4 plum tomatoes (about 3/4 pound)
6 medium fresh poblano peppers
1 medium yellow onion, peeled and quartered
2 large cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
3 cups cooked cheddar cheese grits
Freshly ground black pepper to taste
1/2 cup coarsely grated extra-sharp cheddar cheese


 

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