New Mexico Cheesy Grits
Perfect for breakfast or dinner, a cheese grits recipe is always satisfying. Made with fresh jalapenos and poblano peppers, this spicy southwestern dish is great for spicy food lovers. Cheesy, spicy and delicious, make it tonight.
Ingredients
- 2 quart water
- 12 ounce quick grits
- 1/2 pound butter
- 2 jalapenos, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 onion, diced
- 1/2 pound Cheddar cheese, grated
- 1/2 pound Monterey Jack, grated
- 4 eggs, beaten
- salt, to taste
Instructions
- Preheat oven to 350 degrees F.
- Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside.
- Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes.
- Add to grits, along with cheeses. Add eggs and season with salt.
- Pour into a 2-quart casserole and refrigerate until ready to cook.
- Bake in oven for 25 minutes, or until set. Serve immediately.