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Santa Fe Grande

Recipe Introduction


The Best Milk Recipes in America






List of Ingredients



• 4 cups fat-free milk
  
• 1 (1 1/4 ounce) package taco seasoning mix
  
• 3 tablespoons butter
  
• few dashes bottle hot pepper sauce
  
• 1 cup quick-cooking grits or polenta mix
  
• 1 (4.5 ounce) can chopped green chiles
  
• 1 1/4 cups shredded Colby-Monterey Jack cheese
  
• 2 tablespoons snipped fresh cilantro
  
• 2 tablespoons chopped green onions
  






Instructions



1. n a large saucepan, combine milk, seasoning mix, butter and pepper sauce; cook ver medium heat just until boiling. Gradually stir in grits. Cook and stir over medium-low heat for 4 to 5 minutes, or until very thick. Remove from heat and stir in grenn chilies. Pour into a greased 2-qt. square baking dish. Cool slightly. Cover; chill in refrigerator 4 to 24 hours or until firm.
   
   
2. nvert onto a cutting board. Cut into quarters. Cut each diagonally to make 16 triangles total. Arrange in same baking dish, overlapping as necessary. Sprinkle with cheese. Bake in a 400° oven about 25 minutes or until cheese is melted. Let stand for 5 minutes. Sprinkle with cilantro and green onion. If desired, serve with salsa, taco sauce, sour cream, and /or chopped tomato. Maks 8 side-dish servings.
   
   
3. 240 cal, 12g pro, 24g carb, 12g fat, 30mg chol, 2g fiber, 733 mg sod.