Hatch Chile Grits Bowl Recipe

Southern with a Twist

For those who just can’t get enough of Southern classics but like a fresh take every now and then, we’ve got you covered. Here, area restauranteurs dish up some of the best flavors the region has to offer with a little something unexpected.

Photography by Ryan Long Photography


Hatch Chile Grits Bowl

Jason Bowers
Course Main Course
Cuisine Southwestern
Servings 8


  • 1 jar (8 oz.) of your favorite red pepper jelly
  • 1/4 cup white wine vinegar
  • zest and juice of one lime
  • 1 fresh jalapeño, thinly sliced


To Assemble:

  • White cheddar grits
    Fried chicken breast
    Sautéed red onion
    Sautéed kale
    Green hatch chiles
    Sunny side up egg


  • To make red pepper jelly sauce, add jelly, vinegar, lime zest and juice, and jalapeño to a small saucepan.
  • Heat over low and cook for 15 minutes, stirring occasionally, until sauce begins to thicken.
  • To create the dish, add a serving of grated white cheddar cheese to grits that have been prepared according to package instructions.
  • Plate the grits and then top with a fried chicken breast.
  • Add onion and kale that have been sautéed until tender and top with diced green hatch chiles and a sunny side up egg.
  • Pour as much red pepper jelly sauce as you like over the top, but a little goes a long way!
Keyword cajun shrimp and grits recipe, Hatch Chile Grits Bowl
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“Some of my favorite food in the country is around New Mexico where my family lives. Green chiles are a spiritual experience for people in the Southwest, and I love to use them whenever I can. This recipe has Southern elements with some bold Southwestern ingredients sprinkled throughout.”

Jason Bowers, The Daily Ration

Jason Bowers from Daily Ration

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