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Recipe: Backyard's Jalapeno Cheese Grits
Similar Categories: Backyards, Jalapeno, Cheese, Grits
BACKYARD'S JALAPENO CHEESE GRITS
Yield: 8 Servings
2 qt Water
12 oz Quick grits
1/2 lb Butter
2 Jalapenos, diced, remove
- seeds for sissies.
1 md Red bell pepper, diced
1 md Poblano pepper, diced
1 md Onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 Eggs, beaten
Salt, to taste
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.
Yield: 8 Servings
2 qt Water
12 oz Quick grits
1/2 lb Butter
2 Jalapenos, diced, remove
- seeds for sissies.
1 md Red bell pepper, diced
1 md Poblano pepper, diced
1 md Onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 Eggs, beaten
Salt, to taste
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.
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