Mexican Cheese Grits Recipes

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JALAPENO CHEESE GRITS



Jalapeno Cheese Grits image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 cups quick-cooking grits
2 1/2 cups grated extra-sharp Cheddar
1 stick unsalted butter
1 tablespoon hot sauce (recommended: Tabasco)
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup canned chopped green chiles
Garlic salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the grits according to the directions on the back of the package. Remove from the heat and add next 6 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.

CHEESE GRITS CASSEROLE



Cheese Grits Casserole image

Megan R gave this recipe to me. She said it is a family recipe. Had this for Christmas dinner or Easter dinner side!

Provided by Elaine Kilgore

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h20m

Yield 10

Number Of Ingredients 9

2 ¼ cups whole milk
2 ¼ cups water
1 teaspoon salt
1 cup quick-cooking grits
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
½ pound sharp Cheddar cheese, cubed
¼ cup butter
⅛ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
  • Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine. Cook until thickened, about 5 minutes.
  • Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted. Let the mixture stand until cooled, about 15 minutes. Stir beaten eggs into grits; transfer to prepared baking dish.
  • Bake in the preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 6.7 g, Cholesterol 96.6 mg, Fat 20.6 g, Protein 13.1 g, SaturatedFat 12.4 g, Sodium 727.1 mg, Sugar 4.4 g

MEXICORN GRITS



Mexicorn Grits image

I grew up on grits and have fixed them various ways. I decided to put a new twist on them with this recipe, and my husband says it's a keeper. Even the leftovers are good.-Barbara Moorhead, Gaffney, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

4 cups 2% milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 large eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 362 calories, Fat 25g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 829mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

MEXICAN CHEESE GRITS SOUFFLE



Mexican Cheese Grits Souffle image

Woohooo The US South, Mexico and France all in one recipe!!! If jalapenos are too hot, sub in the diced green chiles from a can.

Provided by Charmie777

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup uncooked grits
4 cups boiling water
1 teaspoon salt
2 cups shredded sharp cheddar cheese
1/2 cup chopped onion
1 garlic clove, crushed
2 tablespoons melted butter or 2 tablespoons margarine
1/3 cup finely chopped jalapeno pepper (Or green chiles)
4 egg yolks
4 egg whites

Steps:

  • Preheat oven to 350º.
  • Stir grits into boiling water; add salt.
  • Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
  • Add cheese, stirring until melted.
  • Saute' onion and garlic in butter; add to grits.
  • Stir in peppers.
  • Add a small amount of hot grits to egg yolks, stirring well.
  • Add egg yolk mixture to grits, mixing well.
  • Beat egg whites until stiff; fold into grits.
  • Spoon mixture into a greased 2-qt. casserole.
  • Bake at 350º for 45-50 minutes.

Nutrition Facts : Calories 334.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 175.6, Sodium 694.1, Carbohydrate 23.5, Fiber 0.8, Sugar 1.3, Protein 15.9

CHEESY GRITS MEXICANO



Cheesy Grits Mexicano image

Enchilada sauce with portobello mushrooms and caramelized onions served with sharp Cheddar cheesy grits. I served it to mi hombre guapo and his response, 'Make it again.'

Provided by Mumsy'sCouchPotato

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 45m

Yield 3

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
1 large portobello mushroom cap, cut into bite-size pieces
1 (7.75 ounce) can enchilada sauce (such as El Pato Salsa de Chile Fresco ®)
1 cup water
3 cups water
1 cup coarse yellow cornmeal
¼ cup milk
½ cup shredded sharp Cheddar cheese
1 teaspoon bacon salt
1 dash black pepper

Steps:

  • Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion is tender and has turned translucent, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until the onion is dark brown, 15 to 20 minutes. Once caramelized, stir in the portobello mushroom, enchilada sauce, and 1 cup of water. Bring to a simmer and cook 5 minutes. Keep warm over low heat.
  • Meanwhile, bring 3 cups of water to a boil in a large saucepan over high heat. Whisk in the cornmeal and turn heat to low. Simmer, whisking the grits frequently until thickened, about 10 minutes. Whisk in the milk once thick, and continue cooking until the grits are tender. Once done, remove from the heat, and whisk in the Cheddar cheese and bacon salt. Season to taste with black pepper and additional bacon salt. Top the grits with the sauce to serve.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 49.8 g, Cholesterol 21.4 mg, Fat 13.5 g, Fiber 3.9 g, Protein 10.6 g, SaturatedFat 5.2 g, Sodium 510.4 mg, Sugar 5.4 g

MEXICAN CHEESE GRITS



Mexican Cheese Grits image

I made this for breakfast yesterday. Had a wonderful creamy texture, not to mention the great cheese flavor. Increase the spices if you like hotter.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup uncooked regular grits
8 ounces shredded Velveeta cheese
1/2 cup milk
2 large eggs
2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
1 (4 1/2 ounce) can chopped green chilies, drained
1 (12 ounce) package shredded cheddar cheese, divided
1/4 teaspoon cayenne pepper
salt and pepper

Steps:

  • Prepare grits according to package directions.
  • Stir in Velveeta cheese until melted.
  • Mix together the milk and eggs; add to the grits mixture and stir to combine.
  • In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
  • Saute, stirring frequently, until tender.
  • Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
  • Pour into a greased 13 x 9 inch baking dish.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.

Nutrition Facts : Calories 395.9, Fat 25.2, SaturatedFat 15.6, Cholesterol 129.7, Sodium 731.1, Carbohydrate 22.9, Fiber 0.9, Sugar 4.3, Protein 19.5

FAJITA-STYLE SHRIMP AND GRITS



Fajita-Style Shrimp and Grits image

I combined two of my favorite dishes-fajitas and shrimp with cheesy grits-into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons fajita seasoning mix
1 cup quick-cooking grits
4 cups boiling water
1-1/2 cups shredded Mexican cheese blend
3 tablespoons 2% milk
2 tablespoons canola oil
3 medium sweet peppers, seeded and cut into 1-inch strips
1 medium sweet onion, cut into 1-inch strips
1 jar (15-1/2 to 16 ounces) chunky medium salsa
1/4 cup orange juice
1/4 cup plus 1 tablespoon fresh cilantro leaves, divided

Steps:

  • Sprinkle shrimp with fajita seasoning; toss to coat. Set aside., Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm., In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat., Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 561 calories, Fat 23g fat (8g saturated fat), Cholesterol 176mg cholesterol, Sodium 1324mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 4g fiber), Protein 33g protein.

MEXICAN CHEESE GRITS CASSEROLE



Mexican Cheese Grits Casserole image

Grits are a staple in the south. We eat them any meal, any time. This recipe is a good way to start eating grits if you have never tried them. It has cheese, onions, green chilies, and eggs in the casserole to enhance the flavor and texture of the grits. Hope you will give grits a try!

Provided by Judy Martin

Categories     Breakfast Casseroles

Time 55m

Number Of Ingredients 11

1 c quick grits (cooks in 5 min.) uncooked
8 oz velveeta cheese
1/2 c milk
2 large eggs
1 small onion, chopped
2 clove garlic, pressed
1 small red bell pepper, chopped
1 small can green chilies, chopped
12 oz shredded sharp cheddar cheese
1/4 tsp ground red pepper
2 Tbsp butter

Steps:

  • 1. Cook grits according to package directions.
  • 2. Stir in Velveeta cheese until melted.
  • 3. Stir together the milk and the eggs. Beat, then stir into grits.
  • 4. Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
  • 5. Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
  • 6. Bake 350 degrees for 30 min. Then sprinkle with remaining cheddar cheese and bake uncovered another 5-10 min. until bubbly and cheese is melted.

MEXICAN SHRIMP AND GRITS



Mexican Shrimp and Grits image

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound medium fresh shrimp, shells left on
6 cups water
1 teaspoon salt, divided
3/4 cup white grits
3 tablespoons butter
6 ounces pepper jack Velveeta cheese, cubed
1/2 pound chorizo sausage, casings removed
3 tablespoons olive oil, optional
1 1/2 cups chopped Vidalia onion
1 red bell pepper, seeded and chopped into 3/4-inch pieces
1 jalapeno pepper, seeded and minced
3 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
1 teaspoon fresh lime juice
2 green onions, chopped, plus more for garnish
3 tablespoons chopped fresh cilantro leaves
1/8 teaspoon ground black pepper

Steps:

  • Peel the shrimp and set aside, reserving the shrimp shells.
  • In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
  • In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
  • In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.

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