Robin's Cheesy Chipotle Grits Recipe -
Robin's Cheesy Chipotle Grits Recipe
  • READY IN 1 hr

Robin's Cheesy Chipotle Grits

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.
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Reviews More Reviews

Mar 16, 2009

I made this last night to go with a rotisserie chicken and mesquite chicken wings from Costco. The grits were amazing! The smokey flavor of the chipotle peppers in adobo sauce adds a nice "kick" to it. You can adjust the spice level of the dish by increasing or decreasing the amount of peppers. You should be able to find the peppers (canned) in the Mexican aisle of your supermarket. These grits were wonderful, easy to make, and I'm having them with my lunch again today. This is a keeper!

Aug 08, 2011

Delicious! The only grits I've ever had before were from a breakfast place and they tasted like flavorless goo. :) Needless to say, I've never been to thrilled with them. I finally decided to find a recipe, and see what kind of flavor grits can have. I'm so glad to have found this recipe! I followed the reviewer recommendations of cutting back on the salt (I used 1 tsp instead of 2) and I used 1 tsp of cumin instead of 1tbsp. I also used 2 chipotle peppers instead of 4 and 'mild' green chilies. So good, so creamy, so cheesy! I think you could easily omit the baking step. They were just as tasty right out of the pot. A perfect blend of flavors. I served these with smoked pulled pork and corn from my garden. A keeper!

Mar 25, 2010

great if you cut the salt in half! also, next time i'll eliminate the last step.

Dec 17, 2009

quite spicy, but good

Feb 09, 2010

Good grits. The cumin was a bit overpowering though. I will make these again but use less cumin and maybe add a little salsa or chopped tomatos.

Jul 20, 2009

I enjoyed this recipe very much. It may have been a touch spicy and a bit too salty so next time I make this I will decrease the chipotles to 3 and the salt to 1 tsp. I will definately make this again.

Jun 17, 2012

It's so tasty! I like this new take on grits. Really liked the heat. I did take down on the chipotle, cheddar, and took out the chilies altogether. And I didn't bake the grits. It is truly delicious!

Feb 17, 2013

Really tasty grits, just cut back on the salt and cumin (I cut both down to about 1/2 the stated amount) and adjust the amount of chipotle to your liking; I love spice so I used the entire amount called for. Not sure its necessary to have the green chilies when there's already so much going on, next time I'll leave them for another dish. Thanks for sharing, this is a great way to enjoy grits!


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 624 mg
  • 25%

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

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About the Cook

Robin B.
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