Plate of foodservice Mexican Chicken Taquito Grits and Egg Breakfast in a restaurant setting

Chicken Taquito, Grits, and Egg Breakfast

Chicken Taquito, Grits, and Egg Breakfast
  1. 16 Posada Shredded Chicken Taquitos, prepared according to package directions
  2. 2 cups Milk
  3. ¾ cup Grits
  4. ½ cup Shredded sharp cheddar cheese
  5. 1 Jalapeño, roasted, skinned, seeded and chopped
  6. 1 Tbsp. Butter
  7. 4 Eggs
  8. 1 cup Pico de gallo
  1. In a medium sized pot, heat the milk to a boil and add in the grits, stirring frequently and lower the heat to cook for 10 minutes.
  2. Fold in the cheese and jalapeño, season with salt and pepper.
  3. Warm a nonstick pan, melt the butter and fry the eggs.
  4. To serve: spoon the grits on the plate and top with four Posada Shredded Chicken Taquitos, a fried egg and pico de gallo.