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Cheesy Jalapeño Grits

Cheesy Jalapeno Grits

Try this great grits recipe! Jalapeño pepper, cheese and grits are the perfect combination needed for that special side dish.

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  • 1 tablespoon butter or margarine
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 1 tablespoon finely chopped fresh jalapeño pepper
  • 1 clove garlic, finely 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
  • 1 seasoning of salt and pepper, if desired


  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.
  2. Remove peppers; keep warm. Allow skillet to cool slightly.
  3. 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.
  4. Add pepper mixture and cheese; stir until cheese melts.
  5. Season with salt and pepper, if desired.

10 min prep | 30 min total | 8 servings

Nutrition Facts Serving Size: 1/8 of Recipe Servings Per Recipe: 8 - Amount Per Serving Calories: 230 Calories from Fat: 110 Total Fat: 12g (18% of DV) Saturated Fat: 7g (34% of DV) Cholesterol: 35mg (11% of DV) Sodium: 560mg (23% of DV) Carbohydrates: 23g (8% of DV) Dietary Fiber: 2g (6% of DV) Sugars: 5g Protein: 10g Vitamin A: 25% of DV Vitamin C: 80% of DV Calcium: 25% of DV Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Nestlé and