Photo: Alexander Maasch
Roasted Poblano and Manchego Weisenberger Grits
8 ingredients
5 min + 40 min
4-6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
363
Calories
11g
Protein
28g
Fat
22g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn Grits | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup grated Manchego cheese
- 3 roasted Poblano peppers, peeled and roughly pureed in food processor (can substitute 8 ounce can of green chiles)
- 2/3 cup (180g) white corn grits (I used Logan Turnpike Mill stone-ground grits)
- 2 cups water
- 2 ounces heavy cream
- 1 teaspoon salt
- Black pepper
- 4 tablespoons butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes