I have a passion for both spicy food and comfort food, so I’ve come to love chile rellenos. What I don’t like about them is how fatty they can be. I decided to try a variation on chile rellenos with Southern favorite filling: shrimp and grits. Instead of a stuffing the chile with cheese and deep-frying it, I made a somewhat lighter, healthier version. Okay, I admit it, “somewhat” is a key word here. Anyway, you get the corn you might find in tamales, a bit of the traditional chile rellenos cheese, and lots of shrimp!
Pictures and details posted in the future.