Jalapeno Pie
"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
- Ingredients:
- 19
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 3⁄4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 tablespoon dark brown sugar
- 1 cup milk
- 4 1⁄2 tablespoons unsalted butter, divided
- 1⁄2 cup hot water
- 1 1⁄2 cups sliced onions, separated into rings
- 12 fresh jalapenos, stemmed, seeded and sliced into rings
- 3 tablespoons vegetable oil
- 8 eggs
- 2 cups grated sharp cheddar cheese
-
Seasoning Mix
- 2 teaspoons ground guajillo chile peppers (or similar, just not chile powder)
- 1 teaspoon ground arbol chili pepper (or similar, just not chile powder)
- 1 teaspoon salt
- 1 teaspoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon black pepper
directions
- Preheat oven to 350 degrees.
- Combine seasoning mix ingredients.
- Toast cornmeal in skillet over high heat until just golden brown.
- Turn cornmeal into medium bowl and add baking powder, brown sugar, and 4 teaspoons seasoning mix. Combine thoroughly.
- 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.
- Whisk the milk into cornmeal mixture with a wire whisk. Add hot water and whisk until thick and smooth. Set aside.
- 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.
- 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.
- Spread onion and peppers on top of the cornmeal mixture.
- Beat eggs in a medium bowl with remaining seasoning mix until frothy. Pour over onion and peppers.
- Sprinkle grated cheese over top.
- Bake for 30-35 minutes.
- Let cool for a few minutes and serve with sour cream.
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RECIPE SUBMITTED BY
I am an executive director for an assisted living community in San Antonio. It lets me put my passion of helping others to good use for our senior population. One of my other great passions is cooking. I love to entertain and prepare new recipes for my guests. My cookbook collection numbers 200+, and I always want more.
