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Robin's Cheesy Chipotle Grits

Robin's Cheesy Chipotle Grits

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Robin B.

Robin B.

These spicy, creamy grits are a hit at every family barbeque. People ask me for the recipe every time I make them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
  3. Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
  4. Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BKBISHOP
5

BKBISHOP

3/16/2009

I made this last night to go with a rotisserie chicken and mesquite chicken wings from Costco. The grits were amazing! The smokey flavor of the chipotle peppers in adobo sauce adds a nice "kick" to it. You can adjust the spice level of the dish by increasing or decreasing the amount of peppers. You should be able to find the peppers (canned) in the Mexican aisle of your supermarket. These grits were wonderful, easy to make, and I'm having them with my lunch again today. This is a keeper!

LilSnoo
4

LilSnoo

8/8/2011

Delicious! The only grits I've ever had before were from a breakfast place and they tasted like flavorless goo. :) Needless to say, I've never been to thrilled with them. I finally decided to find a recipe, and see what kind of flavor grits can have. I'm so glad to have found this recipe! I followed the reviewer recommendations of cutting back on the salt (I used 1 tsp instead of 2) and I used 1 tsp of cumin instead of 1tbsp. I also used 2 chipotle peppers instead of 4 and 'mild' green chilies. So good, so creamy, so cheesy! I think you could easily omit the baking step. They were just as tasty right out of the pot. A perfect blend of flavors. I served these with smoked pulled pork and corn from my garden. A keeper!

MODGEPODGE
4

MODGEPODGE

3/25/2010

great if you cut the salt in half! also, next time i'll eliminate the last step.

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