| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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