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Backyard's Jalapeno Cheese Grits

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Submitted by jay

YIELD

8 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 2
QUARTS QUARTS WATER *
12 346.8
OUNCES ML/G GRITS
quick
½ 226.8
POUND G BUTTER
2 2
EACH EACH JALAPEÑO PEPPER
diced, remove seeds *
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
diced
1 1
MEDIUM MEDIUM POBLANO PEPPERS
diced *
1 1
MEDIUM MEDIUM ONIONS
diced
½ 226.8
POUND G CHEDDAR CHEESE
grated
½ 226.8
POUND G MONTEREY JACK CHEESE
grated
4 4
LARGE LARGE EGGS
beaten
1 1
X X SALT
to taste *

Directions

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. Sauté 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 a preheated 350℉ (180℃) oven for 25 minutes, or until set. Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 494 80% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 27g 134%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 528mg 22%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 37g
Vitamin A 36% Vitamin C 33%
Calcium 44% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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