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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.



 

 

 


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