Green Chile and Egg Grits Recipe - Allrecipes.com
Green Chile and Egg Grits Recipe
  • READY IN hrs

Green Chile and Egg Grits

Recipe by  

"Grits with a southwest twist."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole.
  2. In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole.
  3. Bake in a preheated oven for 1 hour.
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Reviews More Reviews

Jul 20, 2006

I did this just a bit differently. I used everything except the processed cheese and instead of putting the egg into the grits, I poached one and put it on top. I'm a huge grits fan and this made a great lunch for me today. Thanks!

 
Oct 21, 2005

If this is the same recipe that I tried at Jenn's brunch I rate it great! I have never eaten grits before and I'm pretty sure I wouldn't enjoy the plain variety but this dish had just the right amount of flavor to make a wonderful side dish that's different at a brunch. Go for it!

 
Mar 14, 2011

I had never eaten grits before and I have now made this recipe 4 times! I don't buy velveeta so I just used all cheddar and it's absolutely delicious!

 
Jul 14, 2014

Wonderful concept, tweaked it a bit by using fresh jalapenos, added parmesan cheese and topped with onion slices. Real stick-to-the-ribs dish, and a pleasant morning wake up.

 

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Nutrition

  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 1120 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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