CHILE CHEESE GRITS
Number Of Ingredients 7
Steps:
- In a large saucepan, combine milk, 4 cups water, butter, and salt. Bring to a boil over medium-high heat. Add grits, stirring to combine. Cook according to package directions. Add 3 cups cheese and chiles to cooked grits, stirring until combined and cheese is melted. Sprinkle remaining 1 cup cheese on top. Serve immediately.
CHILI CHEESE GRITS
This zesty dish is a real crowd-pleaser. It's great as a side dish and can also be served as a cold appetizer.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 358 calories, Fat 26g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 766mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
GREEN CHILE AND EGG GRITS
Grits with a southwest twist.
Provided by T4SULLY
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole.
- In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 18.8 g, Cholesterol 81.5 mg, Fat 27.8 g, Fiber 0.6 g, Protein 11.9 g, SaturatedFat 9.9 g, Sodium 1120.1 mg, Sugar 2.5 g
CREAMY CHEESE GRITS WITH CHILIES
Steps:
- Preheat oven to 375 F.Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat.Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed. Beat egg in a small bowl or cup. Drizzle in a couple tablespoons of the hot grits to temper the eggs, stirring constantly. Then dump it all back into the pot and stir. Pour into a buttered baking dish and bake for 30 to 45 minutes, or until hot and bubbly and golden on top. Important: Allow pan to sit for fifteen minutes before serving! Grits will firm up slightly as they sit. Stir a bit in the pan if needed.
CHILE-CHEESE GRITS
A great side dish. Serve instead of potatoes at your next barbecue. This recipe is from Seasoned with Sun Cookbook published by the Junior League of El Paso, TX.
Provided by PaulaG
Categories Grains
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F.
- In large saucepan, bring the water to a boil add grits and cook according to package directions.
- Add the remaining ingredients, mixing well.
- Pour into a 9x12 inch dish that has been sprayed with non-stick cooking spray and bake for 1-1/2 to 2 hours.
- The dish can be prepared in advance and refrigerated until ready to bake.
CHILI 'N' CHEESE GRITS
Steps:
- In a large saucepan, bring water and milk to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. , In a small bowl, beat egg yolks. Stir a small amount of hot grits into yolks; return all to the pan, stirring constantly. , Add 3/4 cup cheese, butter, chilies and salt. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 228 calories, Fat 13g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 526mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
GREEN CHILE-CHEESE GRITS
Adding chilies and cheese to grits has become the Texas way to improve on one of the best dishes to come out of the Old South.
Provided by Recipe by Our Cookbook Collection
Categories Cuisine
Yield Yield: 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Spray a 13 x 9-inch dish with cooking spray.
- Combine chiles, garlic, cilantro and jalapeños in a food processor. Process until smooth.
- Bring water to boil in a large pot. Add grits; stir well. Reduce heat to low; cook, stirring, until grits are thickened. Remove from heat. Slowly stir in eggs. Add butter, cheese and chile mixture. Pour into casserole dish. Bake 45 minutes.
Nutrition Facts :
BONNELL'S ROASTED GREEN CHILI CHEESE GRITS
Bonnell's is a fantastic restaurant in Fort Worth, TX. They generously share their recipes, and here is one of their signature Tex-Mex dishes. Recipe provided courtesy of Chef Jon Bonnell. At the restaurant, this very popular side dish is served in a fried tortilla 'bowl'. Bonnell's Fine Texas Cuisine 4259 Bryant Irvin Blvd. Fort Worth, Texas 76109 www.bonnellsrestaurant.com 5-8-09 edited to add: If you have a stove-top smoker, be sure and smoke your poblano pepper, it will give another smoky layer to this already delicious dish.
Provided by TxGriffLover
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the chilies, onions, and garlic in butter until soft.
- Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
- Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
- Gently fold in cheeses and let sit for at least 5 minutes.
Nutrition Facts : Calories 869.1, Fat 66.5, SaturatedFat 40.8, Cholesterol 228.3, Sodium 575.1, Carbohydrate 45.5, Fiber 1.7, Sugar 5.4, Protein 24.3
GRITS AND GREENS CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
- Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
- Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
- Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
EASY GREEN CHILE CHEESE GRITS
Steps:
- Bring stock to a boil.
- Once just boiling, add grits and stir. Reduce heat to medium low and cover.
- Simmer, stirring occasionally, for 5-8 minutes, until grits are thick.
- Stir in green chiles and cheese, allowing cheese to melt.
- Add optional 2-3 tbsp butter.
- Portion into bowls and sprinkle with smoked paprika.
GRITS WITH JACK CHEESE, CHILES, AND GREENS
Steps:
- Preheat the broiler. Slice the chile in half, discarding its veins and seeds, and arrange skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skin is blackened. Cover the chile with a damp kitchen towel and let rest for about 20 minutes. Peel off the skin or scrape it off using a paring knife. Chop the chile.
- Place the grits, water, salt, and butter in the slow cooker. Cover and cook on low for about 3 hours, until the water is absorbed and the grits are tender. Thirty minutes before serving, stir in the onion, arugula, roasted chile, and cheese. Season to taste with salt and pepper.
- Ladle into bowls and top each portion with a sprinkling of cheese. Serve at once.
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- If using fresh collard greens prepare greens:Rinse greens in cold water and shake off excess water. Lay the greens face down on cutting board. Carefully cut ribs from center of each green. Discard stems. Stack 4-5 greens in a pile, roll over into a log and carefully slice until all greens are cut and set aside.
- Make BaconIn a large deep skillet cook bacon over medium heat until it starts to turn crispy, about 7 minutes. With a fork, remove bacon and place on a paper towel and pat to remove any excess fat drippings and set aside.
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CHILI POBLANO RECIPE - TOPPED WITH GRITS ! - BUTTER & BAGGAGE
From butterandbaggage.com
Cuisine AmericanCategory Main CourseServings 8Calories 501 per serving
- 1. CHILI: In a dutch oven, brown sausage and ground beef over medium heat. Remove to a bowl. If needed add a little olive oil to the skillet then add onions and peppers and 1/2 teaspoon salt. Cook over medium heat until tender., about 5 minutes. Add garlic and cook an additional 1 minute.
- 2. Add tomato paste, chili powder, and cumin and cook stirring for about 1 minute. Add meat back to the pot along with squash, black beans and tomatoes with liquid. Season with salt and pepper and cover. Cook for about 15 minutes until squash is slightly tender. Remove lid and cook an additional 15 minutes. Season with salt and pepper as needed. Chili should be fairly thick. If not, continue to cook uncovered.
- 4. GRITS: In a large saucepan, bring 3 1/2 cups of water to a boil. Whisk in grits and turn heat down to medium low. Cook stirring often until tender and thick about 20 minutes. Remove and whisk in cheese and cilantro. Add 1 teaspoon salt and 1/2 teaspoon pepper.
CHEESY TOMATO GRITS WITH CHILES AND BACON - LANA'S COOKING
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5/5 (1)Total Time 25 minsCategory Side DishesCalories 342 per serving
- Cut the bacon crosswise into about 1/2-inch wide pieces. Cook in a deep skillet over medium high heat until brown and crisp – about 8-9 minutes. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Keep the bacon fat in the pan.
- Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Keep the bacon fat in the pan.
- Add the sliced green onions to the hot bacon fat and cook for a minute or two until slightly softened.
HATCH CHILE GRITS BREAKFAST BOWL RECIPE - SOUTHERN LIVING
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Servings 4Total Time 30 minsCategory Grits
- Bring 4 cups water, 1 cup whole milk, and 1 1/4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.
- Stir 2 (4-oz.) cans diced hot Hatch green chiles and 8 oz. Monterey Jack cheese into warm grits. Top each serving with a fried egg, pico de gallo, and fresh cilantro leaves.
GRITS AND GREEN CHILE - MJ'S KITCHEN
From mjskitchen.com
Ratings 2Servings 3Cuisine FusionCategory Breakfast
- SLOWLY start adding a few grits to the boiling water while whisking. Once the heavy bubbling subsides, whisk in the rest of the grits. Reduce heat to low and cover. Whisk every 1 minute or so to prevent lumping and sticking to the pot.
- Once the grits have thickened (about 5 minutes), stir in the cheese and chile. Cook for another 1 minute or so, stirring.
GREEN-CHILE GRITS RECIPE - SUNSET MAGAZINE
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4/5 (5)Total Time 1 hrServings 4Calories 494 per serving
- Broil chiles, turning once or twice, until skins are charred all over. Let sit until cool enough to handle, then peel skins and discard stems and seeds. Dice chiles.
- Preheat oven to 350°. In a 3- or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chiles.
- In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.
CREAMY CHEESE GRITS WITH CHILIES - RECIPES - FAXO
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- Boil well salted water in a medium sized saucepan. Add grits; stir; reduce heat to low; cover. Cook 5 minutes, stirring occasionally. Remove from heat.
- Stir in Rotel tomatoes, green chilies, grated cheese and cream cheese; stir in spices; taste for seasonings; add salt, if needed.
- Beat egg in a small bowl or cup; drizzle in a couple of tablespoons of the hot grits to temper the eggs, stirring constantly; dump it all back into the pot; stir.
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