Recipe for jalapeno pepper and Monterey jack cheese pie with eggs.
- 1 pie shell (9-inch), unbaked
- 1 jar (12oz) whole pickled jalapeno peppers, drained/seeded
- 2 cups Monterey jack cheese, shredded (8oz)
- 4 large eggs
- 1/4 teaspoon salt
- 2 tablespoons cilantro, chopped fresh
Cut peppers lengthwise into thin slices. Arrange slices on bottom and along sides of pastry shell. Sprinkle cheese over pepper slices, patting down. Whisk eggs and salt together and pour over cheese. Bake, uncovered, at 350 degrees, for 25 to 30 minutes or until set and lightly browned. Let stand 5 minutes and sprinkle with cilantro if desired.