Anyone else loving hatch chili season? I decided to make a different type of breakfast for the hubby since he’s been working from home. I know that’s a jalapeno on the picture, but it’s just as an added garnish to give the plate some color. We loved this dish and it worked out well with leftovers we used it as a side dish at dinner. Win win!
Roasted Hatch Chile Cheese Grits with Fried Egg
(Adapted from Fearless Dining)
1 package fresh mozzarella cheese, chopped
1/4 cup chopped fire roasted hatch chiles
3/4 cup milk
1 tablespoon olive oil
salt/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.