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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the grits (instant or regular) as normal, according to packaging, to make four servings. | 2. When grits are almost to their finished texture, mix in the rest of the listed ingredients. Stir well and heat for another few minutes until everything is well incorporated. | 3. You can either eat them immediately (which we usually do), or you can spread it about an inch thick it into a lightly pan-sprayed or buttered cooking pan and refrigerate it (and/or any leftovers) and cut it into squares or wedges for browning and re-heating in a sauté pan later. Either way, they’re delicious. | 4. Note: Whether or not I add the pepperjack cheese depends on what texture I'm feeling like eating. It's smoother without the cheese, a little gloppier (but cheesier!) with the pepperjack. If I'm using jalepenos from the jar, I pour in some of the juice from those, too. | 5. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grit	4	cups	cooked	2308.8	493.5216	47.736000000000004	10.92
jalapeno	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
ancho chile powder	1/4 - 1/2	teaspoon	dried	-	-	-	-
garlic	1/4	teaspoon	granulated	1.043	0.2314	0.0445	0.0035
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
salt black pepper			ground	-	-	-	-
monterey jack pepper cheese	1/2	cup	cubed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.