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Cheesy Jalapeño Grits

Cheesy Jalapeño Grits
Makes:
8 servings
Prep Time:
10
minutes
Total Time:
30
minutes
Low Calorie
based on
5 reviews
Try this great grits recipe! Jalapeño pepper, cheese and grits are the perfect combination needed for that special side dish.

In this recipe:


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Ingredients:

  • 1 tablespoon butter or margarine
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 1 tablespoon finely chopped fresh jalapeño pepper
  • 1 clove garlic, finely chopped
  • 3 cups chicken broth
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup quick grits
  • 1 1/2 cups (6 oz.) shredded Monterey Jack cheese with jalapeño peppers
  • 1 seasoning of salt and pepper, if desired

Directions:

MELT butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.

ADD chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.


Reviews:

Review This Recipe
  •  Star(s)

    Cheesy Jalapeno Grits

    L J from Nolan, TX

    You can't go wrong with grits, cheese, and jalapeños. Great side dish. It's easy to make and everybody likes it.

  •  Star(s)

    Great Grits!

    Jan Wilkins from BLYTHEVILLE, AR

    I love grits---any way you fix 'em! My husband on the other hand finds them "bland"...well he liked these! Fried up some squash to eat along with the grits....good stuff!!

  •  Star(s)

    Great

    Susan Condry from ABILENE, TX

    I planted too many jalapeno plants this year and we have enjoyed this recipe many times!!!

  •  Star(s)

    Easy

    Wanda Barrett from OAKHURST, CA

    Good and easy makes a geat side dish!

  •  Star(s)

    cheesy jalapeno grits

    MARYANN ONEILL from COATESVILLE, PA

    I made this recipe for my husband and his friends and it was delicious and it was hot the way they like it.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 230
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 560mg (23% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 5g
  • Protein: 10g
  • Vitamin A: 25% of DV
  • Vitamin C: 80% of DV
  • Calcium: 25% of DV
  • Iron: 6% of DV

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

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Cheesy Jalapeño Grits

Ingredients

  • 1 tablespoon butter or margarine
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 1 tablespoon finely chopped fresh jalapeño pepper
  • 1 clove garlic, finely chopped
  • 3 cups chicken broth
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup quick grits
  • 1 1/2 cups (6 oz.) shredded Monterey Jack cheese with jalapeño peppers
  • 1 seasoning of salt and pepper, if desired

 

Directions

MELT butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.

ADD chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.

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