“Real men don't eat quiche......they eat jalapeno pie instead. This egg and cheese pie from Chef Paul Prudhomme adds a Texas flair and a little "kick" to your breakfast or brunch.”
READY IN:
55mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine seasoning mix ingredients.
  3. Toast cornmeal in skillet over high heat until just golden brown.
  4. Turn cornmeal into medium bowl and add baking powder, brown sugar, and 4 teaspoons seasoning mix. Combine thoroughly.
  5. Heat milk with 2 1/2 tablespoons butter in small saucepan over high heat until milk just comes to a boil and the butter is melted.
  6. Whisk the milk into cornmeal mixture with a wire whisk. Add hot water and whisk until thick and smooth. Set aside.
  7. Melt the remaining 2 tablespoons of butter in skillet over high heat. When the butter sizzles, add onions, jalapenos, and 1 1/2 teaspoons seasoning mix. Cook until onions are lightly browned, about 3-4 minutes.
  8. Heat the oil in an ovenproof skillet until very hot but not smoking., Stir in the cornmeal mixture. As soon as it sizzles, remove from heat and allow to sit 1 minute.
  9. Spread onion and peppers on top of the cornmeal mixture.
  10. Beat eggs in a medium bowl with remaining seasoning mix until frothy. Pour over onion and peppers.
  11. Sprinkle grated cheese over top.
  12. Bake for 30-35 minutes.
  13. Let cool for a few minutes and serve with sour cream.

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