• Melinda O'Malley Keckler

Cheesy Chili Grits

Updated: Aug 20, 2019

This is a comforting and creamy side dish that offers the perfect blend of smooth cheese with a spicy kick. Don't be swayed by the grits in the title, this is a scrumptious take on a New Mexico classic.

Photo Credit: Paige McCurdy

Cheesy Chili Grits

By: Crinkled Cookbook

Preheat oven to 350°

4 cups water

1 cup grits (quick quits work best)

1 tsp salt

Place in large saucepan on the stove and cook over medium high heat until thick, stir frequently to prevent burning.


1 clove garlic, minced

1 lb Velveeta Mexican cheese, cubed - or 1 lb regular Velvet cubed, add 2-3 tbsp diced pickled jalapeño and a few dashes of hot sauce

Stir until cheese is melted. Beat two eggs and 1/4 cup milk in a separate cup then combine with a few tablespoons of the hot grits. Pour contents of the cup into the grits mixture.

Place in a greased casserole dish and bake for about an hour or until the center is raised and set.

Baked to golden perfection in about an hour. Photo: Paige McCurdy

Recipe given to me by Major General Niles Fulwyler in 2005, to us he was always "Uncle June" and my son's godfather. He was a great entertainer and lived for many years in New Mexico. This was one of his favorite recipes and it originated from the San Augustin Ranch.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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