Huevos Rancheros Grits Bowl
Ingredients
- ½ Tbsp olive oil
- 2 jalapenos (ribs and seeds removed, diced)
- 1½ cups corn grits
- 1 tsp salt
- 3 cups low-sodium chicken stock
- 2 cups hot water
- 1 cup heavy cream
- 1½ cups shredded Pepper Jack cheese (I used Cabot’s Pepper Jack)
- 16 oz. chorizo
- 6 large eggs
- ½ cup queso fresco or crumbled feta cheese
- ¼ cup chopped fresh cilantro
- green onion (chopped)
- avocado (sliced)
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