Jalapeno Cheese Grits

 

2 Quarts Water

12 Ounces Quick grits

1/2 Pound Butter

2 Jalapenos, diced, remove seeds for sissies

1 Medium Red bell pepper, seeded and diced
 

1 Medium Poblano pepper,seeded and diced

1 Medium Onion, diced

1/2 lb. Cheddar cheese, grated

1/2 lb. Monterey Jack, grated

4 Eggs, beaten

Salt and Peeper, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt and pepper. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve while hot.