2 cups Quaker Grits
6 cups water
6 pkgs. Herb Ox Chicken Bouillon (Sodium Free)
1 Poblano Pepper, seeded and chopped
4 ozs. Boar’s Head Chipotle Gouda Cheese, cubed
4 ozs. Cabot's Sharp Light Cheddar Cheese, cubed
1 l4.5 oz. can of Great Value Petite Diced Tomatoes (No Salt Added)
3 tbsp. Blazin Blends Worcestershire Sauce
3 ozs. Hormel 50% Less Fat Real Bacon Bits

Add chicken bouillon to water and bring to boil in a large pot. Add poblanos and grits, stirring constantly until mixed, about 2 minutes.

Lower heat to medium low and add the remaining ingredients, stirring to mix, cooking for about 4 minutes or until cheeses have melted.

Makes 8 servings.

Created by Michelle Haynes