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Robin's Cheesy Chipotle Grits

Robin B.

"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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1 h servings 148 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 9
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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 "kic...

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 ...

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

quite spicy, but good

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.

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...

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 ...

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 amoun...

This is a really good recipe. I did cut it down to 4 servings and I turned the broiler on for the last 3 minutes. I served this with barbecue chicken thighs and collard greens. Delicious!