Here we go even further south (as in "of the Border") for inspiration. Chilies rellenos is always a favorite whenever we eat out (and in) a la Tex-Mex. In this version, we stuff the poblanos with a cheesy grits mixture.

In keeping with our ethnic theme, proffer Mexican rice pilaf (add some corn, some tomato juice, some cilantro) and refried black beans.

Creamy grits

3 (10.75 ounce) cans condensed chicken broth

Submit a Letter to the Editor for the Laurel Leader, Columbia Flier and Howard County Times

1/2 cup half and half

1 cup quick-cooking grits (white or yellow)

2 1/2 cups shredded Mexican cheese mixture (cheddar/Jack)


12 large poblano or Anaheim chile peppers

4 eggs, lightly beaten

2/3 cup half and half

1 1/4 cups flour

1 1/4 cups yellow cornmeal

1/2 teaspoon salt

1/4 teaspoon coarse black pepper

1/8 teaspoon cayenne pepper

Peanut oil, for frying

Shredded iceberg lettuce, for serving

Shredded cheddar cheese, garnish

Finely sliced scallions, garnish