Recipe by T4SULLY
"Grits with a southwest twist."
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1 1/2 cups
processed cheese food, cubed
sharp Cheddar cheese, shredded
hot pepper sauce
2 (4 ounce) cans
chopped green chile peppers
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile and Egg Grits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 370
** Calories from Fat: 250
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