Tommy Cooke
GREEN CHILE GRITS CASSEROLE     
6 c. boiling water
2 tsp. salt
1 lb. Velveeta cheese
1 can green chilies, diced
1 stick butter
1 1/2 c. grits
3 eggs, slightly beaten

Bring water to boil, add grits and cook slowly until thick. Add cheese, cut in pieces, green chiles and butter, stirring until cheese melts. Beat in eggs - pour into buttered casserole and cook 1 hour in 275 degree oven

I hope you will Enjoy!
about 4 months ago · Report

Cheryl Hadfield Carr
sounds wonderful...thank you. Going to make it this weekend.
about 4 months ago · Report

Tommy Cooke
Cheryl, you can make less if you like.... just adjust the ingredients. Let me know what you think. Enjoy! Tom
about 4 months ago · Report

Chile Monster
Love the discussions board!
about 4 months ago · Report

Frances Sonriendo Oso Montoya
Buenos Tardes...
I just popped in to see about recipes... And WOW this sounds
yum yum good.
I'm gonna try it too!
Thanks Tommy
Oso Soriente (Smiling Bear)
about 4 months ago · Report

Tommy Cooke
Thanks Oso.... I hope you and Cheryl will let me know how this turns out.... Also, you do not have to use Velveeta Cheese. I like a sharp cheddar as well.
about 4 months ago · Report

Tommy Cooke
Also, one other note in regards to the Chile.... if you have fresh Chilies from Chile Monster, you do not have to buy the can. The roasted Chilies will actually give it a wonderful flavor as appose to the can, as they are not as fresh. Enjoy!
about 4 months ago · Report

Frances Sonriendo Oso Montoya
Yes I have roasted green chile... I like mixing the Mida Sol and Big Jim's together when I buy my bussels. It gives a very nice taste... Medium hot and hot.
about 4 months ago · Report

Tommy Cooke
Where do you buy the fresh, and do you use a smoker in the backyard? Your combination sounds really good.
about 4 months ago · Report

Frances Sonriendo Oso Montoya
It's going to be tough this season. The Dean farm been going for over 75 years and last year was final year for farming for ole Mr. Dean (75yrs old).
I use my grill to get the fire roast taste. This year I'll snoop around Pueblo Colorado coz Pueblo has good stuff...
Of course mean time I hope to find farmer in Denver area who grows a variety.
about 4 months ago · Report

Cheryl Hadfield Carr
Mine was delicious. I had frozen some hatch chiles last fall, so I used them. Tommy, thanks for the recipe.
about 4 months ago · Report

Tommy Cooke
You are so welcome Cheryl, and I hope it will turn out to be a wonderful dish for you. Again, you can use other cheese if you like.... thank Oso on letting me know how you roasted your chilies. We do not have chilies here in Va. and the only way to get the really good one is from the Southwest. There is something about the flavor or something in the dirt which makes them taste much much better.
about 4 months ago · Report

Frances Sonriendo Oso Montoya
Tommy, I aggree, it's the soil.. coz the ones from Pueblo really have an earthy taste to them...
My cousin who lives in Edgewood NM got some chile's from Socorro NM... WOW! hot and packed with awesome flavor... Cup of fresh mint tea needed with the first bite... Feels like someone punched your stomach... after that it's smooooooooooth sailing... Great stuff... but I'm hooked to the extra hot stuff.
I will try your recipe.
about 4 months ago · Report

Tommy Cooke
I like extra HOT as well Oso... You remind me of my mother as she loved her foods hot as well when she was alive. She was the one who got me hooked on hot foods and spices. I remember when I was SIX and she had a hot pepper on her plate at dinner. I asked to taste it, and she told me it was hot, however I insisted on trying it. Believe it or not, I was hooked on hot peppers now for 58 years. lol...

I cook with a lot of seasoning, and many of my friends hardly put anything in their food.... I have eaten it and it taste very bland to me... I really feel peppers of many different variety bring out the flavor of the food to it's max. In addition, peppers are really very good for you; health wise.
about 4 months ago · Report

Frances Sonriendo Oso Montoya
Awesome Tommy! NOw I know I am not alone in the chile world... heheehe
about 4 months ago · Report

Tommy Cooke
No you are NOT alone Oso.... it is very nice to meet other women who enjoy spicy and hot food as I. I have always found women who enjoy spicy and hot food are also excellent cooks as well.....
about 4 months ago · Report

Cheryl Hadfield Carr
I grew up in New Mexico and never really appreciate hatch chiles. In fact, when I was living there, didn't realize the rest of the US didn't have the same chiles. I moved away from there and always looked for good Mexican food. What a shock to find out Mexican food was a high priced delicacy in CT. Last year I was at a high school reunion in NM, drove there from Houston. It was hatch chile season and on my departing stop out of town, they were roasting hatch chiles at the WalMart. I asked how much they were roasted...it was free to roast them. I bought a case at a whopping $16.00 (probably 30 pounds). In Houston, they are about $3.00 pound roasted in August. Then I wrapped them up tightly I thought in plastic garbage bags. I started my 9 hour drive to Houston with these beauties in the back seat. About 4 hours in the drive, I had to stop and put them in the trunk. Make it home, but the aroma was so good. I cleaned them over the next couple days and put them in quart bags and froze them. I have made so many great dishes with them. Not sure how I am going to get my next batch...those were so good. Hot and spicy....I am a hit at the office when I bring in a hatch chile breakfast casserole. LOL
about 4 months ago · Report

Tommy Cooke
I had some Hatch Chilies this morning on a sandwich with Bacon and egg. You are correct as they have the BEST flavor when it comes to chilies'. I will have to find someone who can send me a bunch, so I can roast them on the grill here.... and like yourself, freeze them as well. What few I have from the order which was sent to me.... I have to eat sparingly. I think the next time, instead of putting them on top of the hamburger, I will one up and put it in the meat and cook it as the meat cooks on the grill. I have a feeling the flavor will be out of this world....
about 4 months ago · Report

Thomas Keith Pruitt
What size can of chiles?
about 4 months ago · Report

Tommy Cooke
Thomas, the chilies I find here at the Latino market are 7oz each and I buy two. I figure this is one can to me... It really depends I think on how many and how spicy you want it. Also, to spice it up a little more I add some chipolte peppers and do a half and half....
about 4 months ago · Report

Thomas Keith Pruitt
THNX
about 4 months ago · Report

Tommy Cooke
I should have said 7 oz for each can.... you are welcome and I hope this helps....
about 4 months ago · Report

Rachel Sutherlen Bombardier
I don't have the recipe at my house but I know my family always used some kind of garlic jack cheese in our green chile cheese grits!! I will find it and post it too! Now I am craving it!
about 4 months ago · Report

Tommy Cooke
Sounds great Rachel... and I have to ask about your last name, "Bombardier". I never would have thought of the word Bombardier as being a name for a person. I also, looked at it as a term for a word which was used a lot in WWII. How far back does the name Bombardier go?
about 4 months ago · Report

Linda Doug Long
You can use nacho cheese in the green chile cheese grits. Gives it a slightly different flavor.
about 4 months ago · Report

Linda Doug Long
Also, Mesilla Valley or Hatch Valley chile has the very best flavor!