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
Paula McDaniel ad

“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

Waldrep Construction

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