Green Chile and Egg Grits

Rating: 4.77 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Grits with a southwest twist.

By T4SULLY

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole.

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  • In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole.

  • Bake in a preheated oven for 1 hour.

Nutrition Facts

Per Serving:
370 calories; protein 11.9g; carbohydrates 18.8g; fat 27.8g; cholesterol 81.5mg; sodium 1120.1mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

LINDA MCLEAN
Rating: 4 stars
07/20/2006
I did this just a bit differently. I used everything except the processed cheese and instead of putting the egg into the grits, I poached one and put it on top. I'm a huge grits fan and this made a great lunch for me today. Thanks! Read More
Helpful
(19)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LINDA MCLEAN
Rating: 4 stars
07/20/2006
I did this just a bit differently. I used everything except the processed cheese and instead of putting the egg into the grits, I poached one and put it on top. I'm a huge grits fan and this made a great lunch for me today. Thanks! Read More
Helpful
(19)
SALSU
Rating: 5 stars
10/21/2005
If this is the same recipe that I tried at Jenn's brunch I rate it great! I have never eaten grits before and I'm pretty sure I wouldn't enjoy the plain variety but this dish had just the right amount of flavor to make a wonderful side dish that's different at a brunch. Go for it! Read More
Helpful
(14)
DeannaJ
Rating: 5 stars
03/14/2011
I had never eaten grits before and I have now made this recipe 4 times! I don't buy velveeta so I just used all cheddar and it's absolutely delicious! Read More
Helpful
(3)
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toyotaphil
Rating: 5 stars
08/30/2018
I used a Mexican blend of cheese only to give it a more Mexican taste. Cut the recipe in half as it was only for me but kept the two eggs. Its a great keeper for a person who enjoys their green chilis for that extra kick in the morning. Its even good reheated in the microwave. Read More
liza c
Rating: 5 stars
04/20/2017
Only change I made was to add pork sausage links otherwise followed exactly. Delicious Read More
Paula
Allstar
Rating: 5 stars
04/29/2016
I love grits casseroles including this one. I made this exactly by the recipe except for cutting it in half. I don't normally have Velveeta so next time I'd like to try it with all cheddar. I like the southwestern flair the green chiles and hot pepper sauce give to this casserole. I made this for dinner with eggs sausage and biscuits. A really good casserole I will fix again. Read More
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Jeremiah Salinger
Rating: 5 stars
07/14/2014
Wonderful concept tweaked it a bit by using fresh jalapenos added parmesan cheese and topped with onion slices. Real stick-to-the-ribs dish and a pleasant morning wake up. Read More
Dyanne Kerr
Rating: 5 stars
12/11/2018
Cut the butter in half. Was still great! Read More
DotDot
Allstar
Rating: 4 stars
05/05/2016
Great Southern dish! Crowd pleaser! Read More
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