Backyard's Jalapeno Cheese Grits Recipe

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Backyard's Jalapeno Cheese Grits Ingredients

2 qt water
12 oz quick grits
1/2 lb butter
2 jalapenos, diced, remove seeds for, sissies.
1 medium red bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
1/2 lb cheddar cheese, grated
1/2 lb monteray jack, grated
4 eggs, beaten
1 salt, to taste

A Recipe for
Backyard's Jalapeno Cheese Grits

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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Fish, to taste right, must swim three times - in water, in butter, and in wine.
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Backyard's Jalapeno Cheese Grits

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Backyard's Jalapeno Cheese Grits Directions

Bring water to a boil. Add grits and simmer for 5 minutes. (For
thinner grits, add more water.) Set aside. Melt butter in a large
skillet over medium high heat; add peppers and onion. Saute until
tender, about 5 minutes. Add to grits, along with cheeses. Add eggs
and season with salt. Pour into a 2-quart casserole and refrigerate
until ready to cook. Bake in a preheated 350 degree oven for 25
minutes, or until set. Serve immediately.

Serves: 8

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Backyard's Jalapeno Cheese Grits Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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