Jalapeno Cheddar Cheese Baked Monterey Jack Cheese Grits

There's a lot of cheese in these grits.
And the jalpeno adds just the right heat.
This could be considered a grits and egg casserole.

Ingredients:
2 (14 1/2-ounce) cans chicken broth
1 3/4 cups uncooked quick-cooking grits
1/2 cup butter or margarine
1 medium onion, chopped
2 red or green jalapeño peppers, seeded and diced
1 large green bell pepper, chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 teaspoon salt or to taste

Directions:
Bring broth to a boil in a large saucepan; stir in grits.
Reduce heat, and simmer, stirring occasionally, 5 minutes. Cover.
Melt butter in a large skillet; add onion and peppers,
and sauté 5 minutes or until tender.
Stir in grits, Cheddar cheese, eggs, salt and pepper.
Pour into a lightly greased 13 x 9 x 2-inch baking dish.
Bake at 350 degrees F. for 30 minutes or until set;
serve grits immediately.