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Green Chile Cheese Grits Casserole is a comforting, cheesy delight with a kick of green chiles. Perfect for breakfast or a side dish, this recipe brings together the creamy goodness of grits and the melty magic of cheddar and monterey jack cheese. It's easy to make and even easier to love. Let's dive into this flavorful, Southern-inspired dish that will have everyone asking for seconds.
Green Chile Cheese Grits Casserole Recipe
Ingredients:
- 2 cups water
- 1 cup quick-cooking grits
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 can (4 ounces) chopped green chiles
- 2 large beaten eggs
- 1/2 cup milk
Instructions:
- Preheat your oven to 350°F (175°C).
- Bring water to a boil in a medium saucepan. Add grits and salt, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes.
- Remove from heat and stir in butter, cheddar cheese, monterey jack cheese, and green chiles.
- In a small bowl, beat together eggs and milk. Stir into the grits mixture.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake in the preheated oven until set and golden, about 45 minutes.
What You Will Need to Make This Dish
Read more: Grits and Greens Casserole Recipe
What you will need to make green chile cheese grits casserole
- Water: Essential for cooking grits to the right consistency, making them creamy and smooth.
- Quick-cooking grits: The base of the dish, providing a hearty and comforting texture.
- Butter: Adds richness and a smooth, velvety texture to the grits.
- Shredded cheddar cheese: Offers a sharp, tangy flavor that complements the mild grits.
- Shredded monterey jack cheese: Melts beautifully, adding a creamy, mild taste.
- Chopped green chiles: Brings a mild heat and a burst of flavor, balancing the richness of the cheese.
- Beaten eggs: Helps bind the casserole, giving it structure and a fluffy texture.
- Milk: Adds creaminess and helps blend all ingredients smoothly.
Tools and Instruments Required
- Saucepan: Essential for boiling water and cooking grits to the right consistency.
- Mixing bowl: Needed to combine eggs and milk before adding to the grits mixture.
- Casserole dish: Used to bake the grits mixture, ensuring even cooking and a golden top.
- Whisk: Helps beat the eggs and milk together smoothly.
- Wooden spoon: Useful for stirring grits and incorporating cheese and chiles.
Green Chile Cheese Grits Casserole
A delicious and comforting casserole made with green chiles and cheese grits.
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Equipment
- Medium saucepan
- 2-quart casserole dish
- Oven
Read more: Green Chile Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups water
- 1 cup quick-cooking grits
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can chopped green chiles (4 ounces)
- 2 large eggs beaten
- 1/2 cup milk
Instructions:
- Preheat your oven to 350°F (175°C).
- Bring water to a boil in a medium saucepan. Add grits and salt, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes.
- Remove from heat and stir in butter, cheddar cheese, Monterey Jack cheese, and green chiles.
- In a small bowl, beat together eggs and milk. Stir into the grits mixture.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake in the preheated oven until set and golden, about 45 minutes.
Notes:
Serve warm and enjoy!
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg
Read more: Green Chile Rice Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the grits mixture as directed.
- Pour into a casserole dish but don't bake.
- Cover tightly with plastic wrap or foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the grits mixture as directed.
- Pour into a freezer-safe casserole dish.
- Cover tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Adding a pinch of cayenne pepper to the grits mixture can give the casserole a subtle kick, enhancing the flavor without overpowering the cheese and green chiles.
Frequently Asked Questions
FAQ:
Can I use regular grits instead of quick-cooking grits?
Yes, but you'll need to adjust the cooking time according to the package instructions.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, refrigerate, then bake when ready.
Can I substitute the cheeses?
Sure, use any melting cheese you prefer, like mozzarella or pepper jack.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I add meat to this recipe?
Yes, cooked sausage or bacon would be great additions.
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