Green Chile And Egg Grits Recipes

CHEESY GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
• In a large bowl, beat eggs with an electric mixer until light and fluffy. Mix in flour, baking powder, salt and pepper.
• Stir in cottage cheese, Mexican cheese blend, melted butter and green chilies. Pour into prepared baking dish. Bake immediately for 35-40 minutes, or until edges are browned and center is set. Alternately, you can cover and refrigerate the casserole overnight and bake the next day. You may need to add 5 minutes to the baking time. Cool for about 10 minutes before slicing into squares and serving.

CHILI CHEESE GRITS

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.

GRITS AND GREENS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
• In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
• Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
• Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
• Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.