Creamy Cheesy Mexican Flair Grits Cassies Recipes

MEXICAN CHEESE GRITS

Steps:

• Prepare grits according to package directions.
• Stir in Velveeta cheese until melted.
• Mix together the milk and eggs; add to the grits mixture and stir to combine.
• In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
• Saute, stirring frequently, until tender.
• Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
• Pour into a greased 13 x 9 inch baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.

MEXICORN GRITS

Steps:

• In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

CREAMY CHEESY GRITS

Steps:

• In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.

MEXICAN CHEESE GRITS CASSEROLE

Steps:

• 1. Cook grits according to package directions.
• 2. Stir in Velveeta cheese until melted.
• 3. Stir together the milk and the eggs. Beat, then stir into grits.
• 4. Melt 2 Tbsp. in large skillet. Add onion, bell pepper, garlic, and chili peppers. Saute until onion is tender.
• 5. Stir onion mixture and 1 cup grated cheddar and red pepper into grits. Pour into a buttered 9X13" baking dish. Cover with foil.
• 6. Bake 350 degrees for 30 min. Then sprinkle with remaining cheddar cheese and bake uncovered another 5-10 min. until bubbly and cheese is melted.

BAKED VELVEETA CHEESE GRITS

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
• Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
• Add in eggs; mix until combined.
• Season with salt, pepper and cayenne.
• Sprinkle Parmesan cheese on top (as much as desired).
• Bake for about 40 minutes or until lightly browned.

BOBBY FLAY'S JALAPENO CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F.
• Cook the grits according to the directions on the back of the package (usually between 5-10 minutes), whisking the whole time to avoid lumps.
• Remove from the heat and add next 6 ingredients (cheddar through chilies).
• Stir well and season with garlic salt, to taste.
• Pour into a buttered 9x9-inch baking dish and bake for 1 hour.
• Let cool slightly before slicing and serving.

~ CREAMY CHEESY MEXICAN FLAIR GRITS ~ CASSIES

Steps:

• 1. In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
• 2. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
• 3. To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
• 4. Remove from heat and quickly whisk in the egg. Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
• 5. Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it. Can be served as bars, once cooled. Can be served with your favorite taco condiments.
• 6. Enjoy!