Poblano peppers with cheesy grits & ancho-style sauce fire roasted poblanos, hand stuffed with oaxaca & monterey jack cheeses on a bed of cheesy grits and topped with a rich ancho-style sauce

Grits (milk, water, yellow corn meal, butter [cream, salt], corn masa flour, fontina cheese [cultured milk, salt, enzymes], garlic puree, salt, vegetable puree mix [carrots, onions, celery], modified cornstarch, sugar, maltodextrin, corn oil, yeast extract, potato starch, xanthan gum, spices, carrot juice concentrate, natural flavors, canola oil). stuffed poblano peppers (poblano peppers, tomatoes, oaxaca cheese [cultured partially skimmed milk, salt, milk solids, calcium chloride, rennet], monterey jack cheese [cultured milk, salt, enzymes), bread crumbs [bleached wheat flour, sugar, canola oil, salt, yeast], onions, cornstarch, salt, garlic powder, onion powder. fried in canola oil). ancho sauce (water, tomato paste, soybean oil, spices, bleached wheat flour, salt, modified cornstarch, vegetable puree mix [carrots, onions, celery], onion powder, sugar, maltodextrin, modified tapioca starch, corn oil, datem, citric acid, dried garlic, yeast extract, potato starch, xanthan gum, garlic powder, carrot juice concentrate, natural flavors, canola oil).