Chili Cheese Grits Recipes

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CHILI CHEESE GRITS

This zesty dish is a real crowd-pleaser. It's great as a side dish and can also be served as a cold appetizer.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9



Chili Cheese Grits image

Steps:

  • In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 358 calories, Fat 26g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 766mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

3 cups water
1 teaspoon salt
1 garlic clove, minced
1 cup quick-cooking grits
1/2 cup butter, cubed
1-1/2 cups shredded cheddar cheese, divided
3 tablespoons canned chopped green chilies
2 large eggs
1/2 cup whole milk

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

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

CHILE-CHEESE GRITS

A great side dish. Serve instead of potatoes at your next barbecue. This recipe is from Seasoned with Sun Cookbook published by the Junior League of El Paso, TX.

Provided by PaulaG

Categories     Grains

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10



Chile-Cheese Grits image

Steps:

  • Preheat oven to 250°F.
  • In large saucepan, bring the water to a boil add grits and cook according to package directions.
  • Add the remaining ingredients, mixing well.
  • Pour into a 9x12 inch dish that has been sprayed with non-stick cooking spray and bake for 1-1/2 to 2 hours.
  • The dish can be prepared in advance and refrigerated until ready to bake.

6 cups water
1 1/2 cups grits, uncooked
2 teaspoons salt
3 eggs, beaten (can use egg substitute)
1 lb longhorn cheese, shredded
3 teaspoons savory salt
1/2 cup butter, melted
1 (4 ounce) can chopped green chilies, drained
1 dash hot pepper sauce
1 dash paprika

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.

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

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

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

CHILI-CHEESE GRITS

Make and share this Chili-Cheese Grits recipe from Food.com.

Provided by mtodryk

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8



Chili-Cheese Grits image

Steps:

  • Preheat the oven to 350. Grease a 9x9 ovenproof dish.
  • Boil the water and add the grits. Stir and lower the heat to simmer and simmer 5 minutes.
  • Turn off heat and add the cheese and butter into the grits and stir. Let the cheese and butter melt then stir in the eggs.
  • Stir in the peppers and the salt. Transfer in the the 9x9 dish.
  • Bake at 350 for 45 minutes.

Nutrition Facts : Calories 167.2, Fat 9, SaturatedFat 5.3, Cholesterol 70.9, Sodium 506.1, Carbohydrate 15, Fiber 1.1, Sugar 2.7, Protein 6.3

2 1/4 cups water
3/4 cup grits
6 ounces Velveeta Mexican cheese, diced
2 tablespoons butter
2 eggs, slightly beaten
3 jalapeno peppers, veined and seeded, chopped
1 red bell pepper, veined and seeded, chopped
1/2 teaspoon salt

ROBIN'S CHEESY CHIPOTLE GRITS

These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them.

Provided by Robin B.

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 12

Number Of Ingredients 11



Robin's Cheesy Chipotle Grits image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
  • Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
  • Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 14.6 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 3.7 g, Sodium 784 mg, Sugar 2.9 g

1 tablespoon olive oil
½ onion, chopped
2 cups chicken broth
2 cups milk
1 cup quick-cooking grits
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
4 chipotle peppers in adobo sauce, minced
1 (4 ounce) can chopped green chilies
1 ½ cups shredded sharp Cheddar cheese, divided

CHEESE AND CHILI BAKED GRITS

This recipe came from a friend. The casserole is seasoned with Tex-Mex flavors. The whole recipe can be baked a day or two ahead and refrigerated, covered. Reheat, covered, in a preheated oven at 350 degrees.

Provided by Shelly Morton

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Cheese and Chili Baked Grits image

Steps:

  • Preheat oven to 375. Lightly butter 1-quart baking casserole.
  • Melt butter in medium saucepan over medium-low heat until hot. Add onion; saute for about 5 minutes or until almost tender. Add jalapeno and garlic; saute for about 2 minutes. Stir in chili powder.
  • Increase heat to medium. Add chicken broth. Bring to boiling. Reduce heat to low; gradually whisk in grits. Cook, stirring constantly, for 1 to 2 minutes or until grits thicken. Remove from heat.
  • Beat eggs slightly in a small bowl. Quickly beat small amount of hot grits into eggs. Return to saucepan with remaining grits, stirring constantly. Stir in cheese; pour into prepared casserole.
  • Bake uncovered, in preheated oven for 45 minutes or until golden.

Nutrition Facts : Calories 256.1, Fat 12.7, SaturatedFat 7.1, Cholesterol 100.5, Sodium 404.3, Carbohydrate 24.1, Fiber 1, Sugar 1.6, Protein 11.1

2 tablespoons unsalted butter
1 medium onion, chopped
1 small jalapeno peppers, seeded and finely chopped or 2 -4 dashes liquid
red pepper seasoning
2 garlic cloves, finely chopped
1 3/4 teaspoons chili powder
2 cups chicken broth
1 cup old-fashioned grits (not quick-cooking)
2 eggs
4 ounces cheddar cheese, shredded (1 cup)

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.

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)

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