Cheesy Roasted Hatch Chile Grits with Fried Egg

YIELD: 4 servings


  • 1 c. packaged grits
  • 8 ounces fresh mozzarella, chopped
  • 1/4 c. fire roasted hatch chiles, chopped
  • 3/4 c. milk
  • 4 eggs
  • 1 tbsp. olive oil
  • chives, fresh
  • 2 jalapenos
  • salt and pepper, to taste


In a pot, cook the grits according to package instructions. (I used 1 cup grits to 3 cups water with 1/2 teaspoon salt.) When the grits are almost done, add milk, chiles and cheese. Cook an additional 10 minutes until the cheese is melted throughout the grits.

In a frying pan, add oil and allow the pan to heat up. Cook 4 fried eggs, sunny side up. Use salt and pepper to taste.

Spread grits on a plate and top with an egg. Sprinkle chives on top. Serve hot.