Salsa Pepper Jack Grits Dip Recipes

SALSA PEPPER-JACK GRITS DIP

Salsa Pepper-Jack Grits Dip image

Make and share this Salsa Pepper-Jack Grits Dip recipe from Food.com.

Provided by KlynnPadilla

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (20 1/2 ounce) can refried beans (I like them with jalapenos added)
2 cups water
2 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
1 cup shredded monterey jack pepper cheese
1 cup chunky salsa
sour cream
fresh diced tomato
finely chopped fresh cilantro

Steps:

Preheat oven to 350f and lightly grease a deep-dish pie plate.
Spread beans in the bottom of pie plate and set aside.
In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat.
Stir in grits.
Reduce heat to low, cover and cook for 5 to 7 minutes, stirring occasionally.
Remove from heat and stir in butter and cheese until melted.
Mix in salsa and pour over beans in pie plate.
Bake for 30 minutes until the grits are firm and brown around the edges.
Let cool for 5 minutes.
Garnish with sour cream, chopped tomatoes and cilantro if desired.
Serve with corn chips for dipping.

Nutrition Facts : Calories 292, Fat 13.5, SaturatedFat 8.1, Cholesterol 42.2, Sodium 850, Carbohydrate 31.8, Fiber 4.7, Sugar 1.4, Protein 11.7

JALAPEñO-MONTEREY JACK GRITS

Jalapeño-Monterey Jack Grits image

Categories Cheese Breakfast Brunch Side Quick & Easy Bell Pepper Jalapeño Monterey Jack Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
1 tablespoon minced seeded jalapeño chili
1 garlic clove, minced
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Steps:

Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

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