At first glance, this recipe may seem crummy; it lacks MONKEYS! and contains no SOY! whatsoever. Even so, it has at least one redeeming quality; it's loaded with CHEESE! (and cheese matters).
This is easy to make, and wonderful served as appetizers or at brunch...
INGREDIENTS:
- 3 or 4 jalapeņo peppers, diced (I use the pickled jalapeņo peppers in jars)
- 1 3/4 cup shredded cheddar cheese (7 ounces)
- 1 3/4 cup shredded Monterey Jack cheese
- 4 large eggs, beaten
- vegetable oil
DIRECTIONS:
preheat oven to 275 degrees fahrenheit
Oil a 9-inch pie plate (glass), then line pie plate with peppers. Combine cheeses; spread evenly over peppers. Drizzle beaten eggs evenly over cheese. Bake at 275 degrees fahrenheit, approximately 40 minutes (it should be rounded at the center and lightly browned along the edge). Let cool five minutes, then cut in 1 1/4 by 1 1/4-inch slices; serve warm. These may be reheated.
Note: take care handling jalapeņo peppers -- the juice from the peppers will sting if it comes in contact with the eyes.
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