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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: * Serrano Chiles should be seeded and chopped. ** Use Shredded
Monterey Jack Cheese in this recipe. Cook and stir the bell pepper,
onions, and chiles in the margarine in a 10 inch skillet until the
pepper is tender. Heat the milk, water, salt and pepper to boiling in
a 2-quart saucepan. Gradually add the grits, stirring constantly, and
reduce the heat when they have all been added. Simmer uncovered,
stirring frequently, until thick, about 5 minutes. Stir in the bell
pepper mixture and cheese.
| Ingredients:
1/2 Cup(s) Red Onion; Finely Chopped
1/2 Cup(s) Green Onions/Tops; Sliced
2 Serrano Chiles; *
2 Tablespoon(s) White Wine; Dry
1 1/2 Cup(s) Green chili salsa
1 1/2 Cup(s) Cucumbers; Medium *
1/4 Teaspoon(s) Pepper
3/4 Cup(s) White Hominy Quick Grits
1 1/2 Cup(s) Cheese; 6 oz, ** |
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