Santa Fe Grande
Yield
6 servingsPrep
8 hrsCook
25 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
milk
fat-free |
|
| 1 ¼ | ounces |
taco seasoning mix
|
*
|
| 3 | tablespoons |
butter
|
|
| few | dashes |
red hot pepper sauce
|
*
|
| 1 | cup |
grits
quick cooking |
|
| 4 ½ | ounces |
green chili peppers
chopped |
|
| 1 ¼ | cups |
monterey jack cheese
shredded |
|
| 2 | tablespoons |
cilantro
snipped fresh |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | x |
salsa
|
*
|
| 1 | x |
taco sauce
|
* |
| 1 | x |
sour cream
|
*
|
| 1 | x |
tomatoes
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
milk
fat-free |
|
| 36.1 | ml/g |
taco seasoning mix
|
*
|
| 45 | ml |
butter
|
|
|
red hot pepper sauce
|
*
|
||
| 237 | ml |
grits
quick cooking |
|
| 130.1 | ml/g |
green chili peppers
chopped |
|
| 296 | ml |
monterey jack cheese
shredded |
|
| 3E+1 | ml |
cilantro
snipped fresh |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
salsa
|
*
|
| 1 | x |
taco sauce
|
* |
| 1 | x |
sour cream
|
*
|
| 1 | x |
tomatoes
chopped |
*
|
Directions
In a large saucepan combine fat free milk, taco seasoning mix, butter, and hot pepper sauce; cook over medium heat just until boiling.
Gradually add grits or polenta mix, stirring constantly.
Reduce heat to medium-low and cook, stirrin g constantly, for 4 to 5 minutes or until mixture is very thick.
Remove from h eat and stir in green chilies.
Pour mixture into a greased 2-quart square baking dish .
Cool slightly.
Cover and chill in refrigerator 4 to 24 hours or until firm.
Uncover dish and invert onto a large cutting board.
Cut grits mixture into qua rters.
Cut each quarter portion diagonally (in an X shape) to make 16 triangles total.
Arrange triangles in the same baking dish, overlapping as necessary.
Sprinkle with cheese.
Bake in a 400℉ (200℃) oven about 25 minutes or until hot and cheese is melted.
Let stand for 5 minutes.
Sprinkle with cilantro and green onion.
Serve with salsa, taco sauce, sour cream, and/or tomato.
