Jalapeño-cheese Grits Recipe

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• 1 3/4 c uncooked quick-cooking grits
• 4 large eggs, lightly beaten
• 2 (14 1/2-oz) cans chicken broth
• 2 c (8 oz) shredded sharp Cheddar cheese
• 2 red or green jalapeño peppers, seeded & sliced
• 1/4 tsp salt
• 2 c (8 oz) shredded Monterey Jack cheese
• 1 large green bell pepper, sliced
• 1 medium onion, sliced
• 1/2 c butter or margarine

• Step #1 Bring broth to a boil In a large-ish saucepan; stir in the grits.
• Step #2 Reduce heat, & let simmer, stirring every once in awhile, 5 mins.
• Step #3 Cover up.
• Step #4 Melt butter In a large-ish skillet; add onion & peppers, & sauté 5 mins or until tender.
• Step #5 Stir in grits, Cheddar cheese, & next 3 ingredients.
• Step #6 Pour into a lightly greased 13- x 9-inch baking dish.
• Step #7 Bake at 350° for 30 mins or until set; serve grits as soon as possible.
• Enjoy the Jalapeño-Cheese Grits recipe

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Breakfast / Casseroles

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• cheese
• easy
• cream
• side
• onion
• garlic
• chicken
• cheddar
• appetizer
• pasta
• eggs
• creamy
• beef
• cheap
• quick
• herbs
• bacon
• onions
• breakfast
• butter