Ingredients for Mexican Cheese Grits
- 4 cups grits
- 8 ounces velveeta cheese, cubed
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- Green Chilies
- Cheddar Cheese
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt And Pepper
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How to Make Mexican Cheese Grits
- Prepare 4 cups of grits according to package directions.
- Stir in 8 ounces of velveeta cheese, cubed, until completely melted and smooth.
- In a separate bowl, whisk together 1 cup of milk and 2 large eggs.
- Add the milk and egg mixture to the grits, stirring until well combined.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add 1/2 medium onion, chopped; 1/2 red bell pepper, chopped; 2 cloves garlic, minced; and 4 ounces of canned green chiles, diced.
- Sauté, stirring frequently, until the vegetables are tender (about 5-7 minutes).
- Add the sautéed vegetable mixture, 1 cup shredded cheddar cheese, 1/4 teaspoon cayenne pepper (or more, to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the grits mixture. Stir to combine.
- Pour the mixture into a greased 13 x 9 inch baking dish.
- Bake at 350°F (175°C) for 30 minutes.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
78g
Carbs
7g
