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Ingredientes
- 2 can chicken broth - (14 1/2 ounce ea)
- 1 3/4 c. uncooked quick-cooking grits
- 1/2 c. butter or possibly margarine
- 1 med onion minced
- 2 x red or possibly green jalapeno peppers seeded, diced
- 1 lrg green bell pepper minced
- 2 c. shredded sharp Cheddar cheese - (8 ounce)
- 2 c. shredded Monterey Jack cheese - (8 ounce)
- 4 lrg Large eggs lightly beaten
- 1/4 tsp salt
Direcciones
- Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stirring occasionally, 5 min. Cover.
- Heat butter in a large skillet; add in onion and peppers, and saute/fry 5 min or possibly till tender. Stir in grits, Cheddar cheese, and next 3 ingredients.
- Pour into a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 30 min or possibly till set; serve grits immediately.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 500 | |
| Calories from Fat 287 | 57% |
| Total Fat 32.45g | 41% |
| Saturated Fat 19.5g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 692mg | 29% |
| Potassium 277mg | 8% |
| Total Carbs 30.48g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.74g | 1% |
| Protein 21.61g | 35% |
