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Jalapeno Cheese Pie 2

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“This recipe came from Southern Living. It is adapted from the cookbook, Cooking Texas Style: Tenth Anniversary Edition by Candy Wagner and Sandra Marquez. The heat of the peppers is soothingly coated with lots of cheese, so don't be afraid of the jalapenos! If you want a milder taste, just do half a jar of peppers--which would be about 4 of them. Stir in some leftover chicken or sausage for an easy brunch dish. With only 3 ingredients, what an easy dish to prepare! It's really delicious too!”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (11 1/2 ounce) jarwhole jalapeno peppers, drained
  • 4 cups shredded cheddar cheese
  • 6 large eggs, lightly beaten

Directions

  1. Cut peppers in half lengthwise, and remove seeds.
  2. Rinse with cold water, and drain on paper towels.
  3. Mince peppers.
  4. Sprinkle half of cheese in an 11 X 7-inch pan; top with peppers and remaining cheese.
  5. Pour eggs over top.
  6. Bake at 350 degrees for 30 to 40 minutes or until lightly browned and set.
  7. Cool 5 to 10 minutes, and cut into squares.

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