Best Salsa Pepper Jack Grits Dip Recipes

Salsa Pepper-Jack Grits Dip image

Provided by KlynnPadilla

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

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

BBQ Chicken and Cheese Grits Bake image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 10

Number Of Ingredients 10

4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking corn grits
2 cups shredded pepper Jack cheese (8 oz)
3 tablespoons butter
5 cups shredded deli rotisserie chicken (from 3-lb chicken)
1 cup barbecue sauce
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1 cup pico de gallo salsa
1/2 cup chopped green onions (8 medium)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat to medium. Cover; cook 5 minutes, stirring occasionally. Remove from heat. Add pepper Jack cheese and butter, stirring until melted and smooth. Pour into baking dish.
In medium bowl, mix chicken and barbecue sauce. Spoon chicken mixture over grits. Sprinkle with cheese blend.
Bake uncovered 20 to 25 minutes or until bubbly. Let stand 5 minutes. Sprinkle with onions. Top individual servings with salsa.

Nutrition Facts : Calories 400, Carbohydrate 28 g, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg

Jalapeno-Monterey Jack Grits image

Provided by ratherbeswimmin

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 red bell pepper, cut into 1 inch strips
1 yellow bell pepper, cut into 1 inch strips
1 tablespoon minced seeded jalapeno pepper
2 garlic cloves, minced
3 cups chicken stock or 3 cups canned chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups shredded hot monterey jack pepper cheese
salt and pepper

Steps:

Melt butter in a heavy skillet over medium-high heat.
Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
In a large saucepan, bring chicken stock and cream to a boil.
Add grits in a thin stream, whisking constantly.
Whisk for about 6 minutes or until grits are cooked and mixture thickens.
Add sautéed pepper mixture and cheese.
Stir until cheese melts.
Season with salt and pepper.

Nutrition Facts : Calories 415.1, Fat 27, SaturatedFat 16.2, Cholesterol 88.2, Sodium 356.9, Carbohydrate 29.8, Fiber 1.2, Sugar 3.1, Protein 13.6