JALAPEÑO CHEESE APPETIZER
7 ounce can sliced pickled jalapeños, drained and chopped (about 3/4 cup)
8 ounces cheddar or colby cheese, shredded
Whisk the eggs well then stir in the peppers and cheese. Pour into a greased 9x9" baking pan (nonstick recommended). Bake at 350º 15-20 minutes until firm but still slightly soft. Cool 10 minutes before cutting into 1-inch squares. You'll get 36 squares if you cut them 6 across and 6 down. Serve warm or cold.
Makes 12 servings of 3 squares each
Per Serving: 105 Calories; 8g Fat; 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
I've had this recipe in my file box for years and never got around to trying it. I just happened to have some pickled jalapeños in the fridge so it was the perfect time to make this. They're a bit like quiche but they're firm enough that you can pick them up with your fingers. They're really tasty topped with a dab of salsa and sour cream. Click the photo to see a close-up.
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