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Roasted Hatch Chile Cheese Grits with Fried Egg

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If you love cheese with a hint of spice, this cheesy fire-roasted hatch chile cheese grits with a fried egg will make you hungry.  Top with a fried egg, chives, and jalapeños for a spicy treat.

Get ready for more spice with my best gluten free hatch chile recipes.

A dark blue plate with Fire Roasted Hatch Chile Grits with a Fried Egg and jalapenos on top

Cheesy Grits Recipe

Today, I am going to make cheesy grits for breakfast. I am loving this new fresh mozzarella I found by Stella Cheeses. Fresh cheese has a richer flavor…and it melts beautifully in this recipe. If you haven’t tried fresh mozzarella, you are in for a treat.

fresh mozzarella on a cutting board

I have breakfast on my mind today.

Most mornings are so rushed that we don’t have time for a delicious hearty breakfast. Now that it is summer, mornings are more relaxed. We have time to get back to basics and enjoy a meal together (when the kids actually get up before 10:00 in the morning!)

Peeling hatch chiles on a plate

Fire Roasting Hatch Chiles

I am on the tail end of using up the hatch chiles I fire-roasted a few months ago. I fire roasted them in bulk and then froze the extras. I love their peppery flavor. They are spicy, but not too spicy.

So back to breakfast.

I decided to add the hatch chiles and fresh mozzarella to the grits I was cooking. I love the flavor of corn and hatch chiles together, and I knew they would work well with the egg. (My kids balked at the jalapenos, so add at your own risk!)

A fork cutting into the egg yolk. The egg and grits are on a dark blue plate.

Break the yolk and that yummy runny egg flavor meshes beautifully with the creamy grits.

How to make cheese polenta (aka easy cheese grits):

polenta ingredients in a bowl

Cook the grits according to the package. When they are almost ready, add milk, hatch chiles, and diced fresh mozzarella cheese. Cook on low for 10 minutes until the milk is cooked in and the mozzarella cheese is melted throughout.

Frying an egg in a cast iron skillet

Fry your eggs sunny side up so the yolk can be broken over the cooked grits. Put the egg on top of the cooked grits and garnish with fresh chives and jalapeno.

Cheesy Fire Roasted Hatch Chile Grits with Fried Eggs on plates with forks next to the plates

More Delicious Gluten Free Breakfast Recipes to Try:

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Cheesy Roasted Hatch Chile Grits with Fried Egg

Cheesy Roasted Hatch Chile Grits with Fried Egg

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy hatch chile cheddar grits with eggs

Ingredients

  • Grits
  • 1 package fresh mozzarella cheese, chopped
  • 1/4 cup chopped fire roasted hatch chiles
  • 3/4 cup milk
  • 4 eggs
  • 1 tablespoon olive oil
  • fresh chives
  • jalapenos
  • salt/pepper to taste

Instructions

  1. In a pot, cook the grits according to package instructions. (I used 1 cup grits to 3 cups water with 1/2 teaspoon salt.)
  2. When the grits are almost done, add milk, chiles and cheese.
  3. Cook an additional 10 minutes until the cheese is melted throughout the grits.
  4. In a frying pan, add oil and allow the pan to heat up.
  5. Cook 4 fried eggs, sunny side up.
  6. Use salt and pepper to taste.
  7. Spread grits on a plate and top with an egg.
  8. Sprinkle chives on top.
  9. Serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 195mg Sodium: 142mg Carbohydrates: 12g Fiber: 1g Sugar: 1g Protein: 10g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Breakfast Recipes

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Reader Interactions

Comments

  1. Ashley Matsko

    Thank you for mentioning Hatch Green Chile! We would love to send you a free box of our Hatch Green Chile as a thank you. If you’re interested, please send me an email.

    Reply

  4. Ginny McMeans

    I got to live the the south for a while and fell in love with grits. Add hatch chilies and you took it over the top.

    Reply

  5. Tracy

    My “home” is 20 minutes from Hatch, New Mexico – love anything and everything involving green chile! I hoard cans of chile every time I visit and bring them back to Scotland with me (can’t really fly with fresh/frozen, sadly.)

    Reply

    • Sandi Gaertner

      Oh wow…I am so jealous Tracy. That must be hard to not have the fresh hatch chiles you are used to.

      Reply

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