Huevos Rancheros Grits Bowl
Classic Mexican meets classic Southern with this Huevos Rancheros Grits Bowl! Serve this grits bowl for brunch, and everyone will be begging for more!
Servings: 6 servings
Calories: 653kcal
Ingredients
For the Grits
- ½ Tbsp olive oil
- 2 jalapenos ribs and seeds removed, diced
- 1½ cups corn grits
- 1 tsp salt
- 3 cups low-sodium chicken stock
- 2 cups hot water
- 1 cup heavy cream
- 1½ cups shredded Pepper Jack cheese I used Cabot’s Pepper Jack
For the Toppings
- 16 oz. chorizo
- 6 large eggs
- ½ cup queso fresco or crumbled feta cheese
- ¼ cup chopped fresh cilantro
- green onion chopped
- avocado sliced
Instructions
For the Grits
- Using a large saucepan with a lid, add olive oil and place over medium heat. Once hot, add diced jalapenos. Sauté, stirring occasionally, for 3-4 minutes, or until jalapenos have softened.
- Add grits, salt, chicken stock and hot water; stir until well combined. Bring to a boil over medium-high heat, stirring occasionally.
- Stir in cream and reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, or until grits are tender and have thickened. Remove from heat, cover and keep warm. (Note: Cheese will be added later.)
For the Toppings
- Meanwhile, place a large skillet over medium heat. Add chorizo and cook, stirring occasionally, for 6-7 minutes, or until full cooked. Transfer cooked chorizo into a bowl.
- Drain most of the excess fat from the skillet, leaving ~½ Tbsp for frying the eggs.
- Crack eggs into the pan, taking care to keep them as separate as possible. (Note: If necessary, cook the eggs in 2 rounds.)
- Cook eggs for 2-3 minutes, without flipping, or until whites are completely set.
- Meanwhile, add shredded cheese to grits and stir until cheese has fully melted. (Note: If necessary, add a splash of water to the grits to loosen them up.)
- To serve, divide grits into bowls and top with crumbled chorizo, queso fresco, cooked egg, chopped cilantro, avocado slices and green onions.
Nutrition
Calories: 653kcal | Carbohydrates: 19g | Protein: 32g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 288mg | Sodium: 1647mg | Potassium: 278mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1527IU | Vitamin C: 6mg | Calcium: 325mg | Iron: 3mg
