Categories: Casseroles, Cheese, Vegetables, Tex-mex 
      Yield: 8 servings 
  
      2 qt Water 
     12 oz Quick grits 
    1/2 lb Butter 
      2    Jalapenos, diced, remove 
           - seeds for sissies. 
      1 md Red bell pepper, diced 
      1 md Poblano pepper, diced 
      1 md Onion, diced 
    1/2 lb Cheddar cheese, grated 
    1/2 lb Monteray Jack, grated 
      4    Eggs, beaten 
           Salt, to taste 
  
    Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner 
  grits, add more water.) Set aside. Melt butter in a large skillet over 
  medium 
  high heat; add peppers and onion. Saute until tender, about 5 minutes. Add 
  to 
  grits, along with cheeses. Add eggs and season with salt. Pour into a 
  2-quart 
  casserole and refrigerate until ready to cook. Bake in a preheated 350 
  degree 
  oven for 25 minutes, or until set. Serve immediately.