Chile Cheese Grits Recipes

CHILI 'N' CHEESE GRITS

Although I live in a big city, I'm really a country cook. Most of our friends laugh about eating grits, but there's never any leftovers from this recipe. -Rosemary West, Las Vegas, Nevada

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 8

Chili 'n' Cheese Grits image

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.

Ingredients

2 cups water
2 cups whole milk
1 cup grits
2 large egg yolks
1 cup shredded cheddar cheese, divided
1/4 cup butter, cubed
1 can (4 ounces) chopped green chilies, drained
1 teaspoon salt

CHILI CHEESE GRITS

Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can't be beat for convenience, especially the quick-cooking kind.

Yield 6 to 8 servings

Number Of Ingredients 6

Chili Cheese Grits image

Steps:

Bring 4 3/4 cups water to a simmer in a large saucepan. Slowly sprinkle in the grits, stirring constantly to avoid lumping. Cook over very low heat until smooth and thick, about 25 minutes for stone-ground and 5 minutes for quick grits.
Stir in the remaining ingredients. Heat until the cheese is smoothly melted into the grits and serve.
Chili Cheese Grits (this page)
Black-Eyed Peas with Greens (page 123)
Cherry tomatoes and baby carrots
Calories: 183
Total Fat: 9g
Protein: 6g
Carbohydrate: 19g
Cholesterol: 17mg
Sodium: 139mg

Ingredients

1 cup grits (preferably stone-ground)
2 tablespoons nonhydrogenated margarine
One 4-ounce can chopped mild green chilies
1 or 2 scallions, thinly sliced, optional
1 cup firmly packed grated sharp cheddar cheese or cheddar-style soy cheese
1 teaspoon salt, or to taste

JUNIOR LEAGUE - GREEN CHILE CHEESE GRITS

I lived in North Carolina for awhile and fell in love with cheese grits there, and I thought they couldn't get any better until I tried them with green chiles!

Provided by JLofAustin

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Junior League - Green Chile Cheese Grits image

Steps:

Bring the water to a boil in a saucepan. Stir in the grits. Cook for 8 minutes, stirring frequently. Add the cheese, stirring until melted. Stir in green chilies. Season with salt and pepper. Spoon the grits mixture into a greased 9x13 inch baking pan. Let stand until cool. Chill, covered, for 2 to 10 hours.
Cut the grits into 8 squares with oil. Cook on a hot griddle or in a large nonstick skillet until light brown and crisp on both sides.

Nutrition Facts : Calories 131.9, Fat 5.1, SaturatedFat 3.1, Cholesterol 14.9, Sodium 91.9, Carbohydrate 16.2, Fiber 1, Sugar 0.5, Protein 5.2

Ingredients

3 1/2 cups water
1 cup quick-cooking white grits
4 ounces white cheddar cheese, shredded
1/3 cup chopped green chili
salt and pepper
vegetable oil

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

Bonnell's Roasted Green Chili Cheese Grits image

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

Ingredients

1 teaspoon butter
1/2 cup chopped onion
1 roasted poblano chile (chopped)
1 teaspoon chopped garlic
1 cup chicken stock
1 cup heavy cream
1/2 cup quick-cooking grits
2 ounces grated cheddar cheese
2 ounces grated monterey jack cheese
salt and pepper
creole seasoning

CHEESY GRITS

As a comfy side dish, cheese grits have fantastic potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. -Paula Hughes, Birmingham, Alabama

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Cheesy Grits image

Steps:

Combine milk, broth and water in a large saucepan; bring to a boil. Add salt. Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes., Stir in cheese until melted. Season with pepper and additional salt to taste.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 629mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

Ingredients

2 cups 2% milk
1 cup chicken or vegetable broth
1 cup water
1 teaspoon salt
1 cup uncooked old-fashioned grits
2 to 3 cups shredded sharp cheddar or Monterey Jack cheese
Pepper and additional salt to taste

SLOW-COOKED GRITS WITH CHILE AND CHEESE

Grits, a traditional Southern breakfast dish, are often served topped with butter and cheese. They fill hungry bellies and stick to the ribs for many hours. Technically, grits are coarsely ground hominy, and they are white in color, while polenta is ground, dried yellow corn. But in the United States (outside the Deep South), the two are often used interchangeably. It's best if you can find the stone-ground real thing, but if not, you can use the instant grits that are available in nearly every grocery store or mail-order them from a source that specializes in grains, such as Bob's Red Mill in Oregon. I recommend using a 2- to 3-quart slow cooker so that your grits don't dry out overnight.

Yield serves 2 to 4

Number Of Ingredients 5

Slow-Cooked Grits with Chile and Cheese image

Steps:

Place the grits, salt, and water in the slow cooker insert. Cover and cook on low overnight, about 8 hours.
In the morning, simply stir in the chiles, adjust the salt to taste, and stir in half the cheese. Spoon up a bowlful for each person, then top with the remaining cheese.
No wine here, but a good, hearty cup of coffee at breakfast time or a Mexican beer at lunch or dinner.

Ingredients

1 cup grits
1/2 teaspoon salt
4 cups water
1 (7-ounce) can diced green chiles
1 cup grated sharp cheddar or smoked gouda (or a combination)

CHILI CHEESE GRITS SQUARES

Found this in a Southern Living of indeterminate age. I NEVER liked grits until I fixed this with roast beef and gravy. NOW -- I pay much more attention to grits recipes, expecially when there is an unexpected, added twist. These go well with ANY beef and/or vegetables, and are just a little different. Times do not include chill time.

Provided by NurseJaney

Categories Grains

Time 1h15m

Yield 1 9x13 baking dish, 13-16 serving(s)

Number Of Ingredients 7

Chili Cheese Grits Squares image

Steps:

Cook grits according to package directions.
Stir in cheese and remaining ingredients.
Spoon mixture into greased 9X13 baking dish.
Bake at 350 degrees for 1 hour, or until set.
Chill cooled baking dish of cooked grits.
Cut into squares.
Broil 5 inches from heat, for 1 minute on each side or until golden.
Serve with any beef or vegetables.
May be made 1 day before, and chilled overnight.

Nutrition Facts : Calories 192.5, Fat 13.8, SaturatedFat 8.4, Cholesterol 69.6, Sodium 171.9, Carbohydrate 10.8, Fiber 0.3, Sugar 0.7, Protein 6.6

Ingredients

1 cup grits
2 cups sharp cheddar cheese, shredded
1/2 cup butter, softened
1 (4 ounce) can green chilies, chopped
1 garlic clove, pressed
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce