Pepper Jack Grits Poppers

Pepper Jack Popping Right In To March!
Well Daaaayaam, it’s been a little bit; but I won’t bore you all with the reasons. Believe me, you don’t wanna know!
Onward and North Starward*. Know what I mean by My North Star?  Google it and I’ll address it later! Hint: Life Changer!
So, the first time my peeps enjoyed this fine appetizer was, once again, at Diamante in Cabo. We couldn’t find the mini bell peppers, so they look a bit different but taste amazing! Thinking that they would look all fancy with the proper mini peppers, Donaldo and I prepared them at home last weekend. Same great taste…you decide which look you desire!

Cabo Version with Sections of Large Bell Peppers

1 cup hot cooked grits
1 cup freshly shredded pepper jack cheese
1/2 cup shredded Parmesan cheese
2 Tbs chopped fresh cilantro
1 garlic clove, pressed
1/4 t salt
1/4 t ground pepper
18 to 20 sweet mini bell peppers, multiple colors

Stir together first 7 ingredients until cheese is melted.
Cover and chill 8 hours.
Preheat broiler with oven rack 6 inches from heat.
Cut peppers in half lengthwise, leaving stem intact.
Remove seeds.
Spoon grits mixture into pepper halves.
Place on broiler pan.
Broil 4 minutes or until golden.
Hint: Chilling leftover grits gives them a second life.
Once solidified, cut into smaller pieces and reheat easily on high heat in oven.
So, always make extra grits!!

*North Star Commentary Coming Soon. Thank you Frances for the Initial Teaching!

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