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Recipe: Jalapeno Pie
Categories: None
Yield: 1 servings
1 cn (7oz) jalapeno peppers; less
-- if this seems too spicy
-- for
-- you
1/4 lb Sharp cheese; coarsely
-- graded
1/4 lb Monteray Jack cheese;
-- coarsely graded
4 Eggs
Salt and pepper to taste
Drain and seed peppers. Cut into thin lengthwise slivers and line bottom and sides of a 9 inch pie plate. (This is your "crust"). Press grated cheese in plate over peppers. Beat eggs, adding salt and pepper. Pour over cheese. Bake at 350* for 25-30 minutes. After removing from oven, slice into small wedges. Leave pie in plate and pass as finger food.
Options: Fry 1/4 lb of pork sausage, little onion, and bell pepper. Place on top of peppers before adding cheese. Can use country ham, bacon, etc.
For large amounts: use as large of a pan as you like, the only real issue is just make sure all the cheese is covered with the egg mixture. Can be doubled, tripled, etc. Good warmed the next day in the microwave for breakfast.
Posted to bbq-digest by Pat Smith <caringco@mindspring.com> on Nov 23, 1999, converted by MM_Buster v2.0l.
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