Annual Food & Drink Issue

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

Print Recipe

Course Main Course

Cuisine Southwestern

Servings 8

Ingredients

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

Instructions

To Assemble:

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

Directions:

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

“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

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