Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Quick-cooking hominy grits

  2. 1 cup 146g / 5.1oz Shredded reduced-fat Monterey Jack cheese - (4 oz)

  3. 3 Green onions with green tops - thinly sliced

  4. 1 Egg - beaten (large)

  5. 1/4 cup egg substitute

  6. 1/4 teaspoon 1 1/3ml Hot pepper sauce

  7. 2 Whole green chiles - (4 oz ea) - drained, patted dry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Bring 3 cups water to a boil in a medium saucepan. Slowly stir in the grits; simmer until thickened, about 3 to 5 minutes, stirring frequently. Remove from the heat, stir in the cheese, onions, eggs or egg substitute, and pepper sauce. Arrange the chiles in a 9-inch pie plate in spoke fashion, with the larger ends against the edges of the plate and the tips toward the center. Pour the grits mixture evenly over the chiles. Bake 30 minutes or until set. Let stand 5 minutes. Cut into wedges and serve warm. This recipe yields 8 servings. Serving size: 1 wedge of pie. Exchanges Per Serving: 1 Starch. Nutrition Facts: Calories 87; Calories from Fat 21; Fat 2g; Saturated Fat 1g; Cholesterol 32mg; Sodium 126mg; Carbohydrates 12g; Dietary Fiber 1g; Sugars 1g; Protein 5g.


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