Name: Cheesy Jalapeño Grits
Prep time: 10 s
Cook time: 20 s
Total time: 30 s
Yield: 8
Ingredients: 1 tablespoon butter or margarine; 1 red bell pepperchopped into 1-inch pieces; 1 yellow bell pepperchopped into 1-inch pieces; 1 tablespoon finely chopped fresh jalapeño pepper; 1 clove garlicfinely chopped; 3 cups chicken broth; 1 cup NESTLÉ® CARNATION® Evaporated Milk; 1 cup quick grits; 1 1/2 cups (6 ounces) shredded Monterey Jack cheese with jalapeño peppers; Salt and ground black pepper (optional)

MAKE IT

Instrucciones En Español

Step 1

Melt butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.

Step 2

Add chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.