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Ingredients:
2 qt water
12 oz quick grits
1/2 lb butter
2 jalapenos, diced, remove seeds for, sissies.
1 medium red bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
1/2 lb cheddar cheese, grated
1/2 lb monteray jack, grated
4 eggs, beaten
1 salt, to taste
Instructions:
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. Saute 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 degree oven for 25
minutes, or until set. Serve immediately.
Servings: 8
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
More information:
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Mexican Food & Drink
Backyards Jalapeno Cheese Grits Recipe brought to you by Mexican Recipes To-Go
