Cheesy Jalapeño Grits
Jalapeño pepper, cheese and grits are the perfect combination for a special side dish.
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 ALBERS® Quick Grits
1 1/2 cups (6 ounces) shredded Monterey Jack cheese with jalapeño peppers
Season with salt and pepper, if desired
- 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.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 230 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 7 g Cholesterol: 35 mg Sodium: 560 mg Carbohydrates: 23 g Dietary Fiber: 2 g Sugars: 5 g Protein: 10 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.