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!