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Backyard's Jalapeno Cheese Grits

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 quarts water
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12 ounces grits
quick
½ pound butter
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2 each jalapeño pepper
diced, remove seeds
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1 medium sweet red bell peppers
diced
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1 medium poblano peppers
diced
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1 medium onions
diced
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½ pound cheddar cheese
grated
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½ pound monterey jack cheese
grated
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4 large eggs
beaten
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
2 quarts water
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346.8 ml/g grits
quick
226.8 g butter
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2 each jalapeño pepper
diced, remove seeds
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1 medium sweet red bell peppers
diced
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1 medium poblano peppers
diced
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1 medium onions
diced
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226.8 g cheddar cheese
grated
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226.8 g monterey jack cheese
grated
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4 large eggs
beaten
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1 x salt
to taste
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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 49480% 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?
 

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