Here in Southwestern Ontario we are experiencing a sweltering and dry summer, but with a little tender and loving care and late evening watering, my backyard garden is providing plenty of culinary inspiration. Already my vine tomatoes are ripening and the various types of hot peppers I have been harvesting are a welcome addition to my spicy dishes.
The poblano peppers were the first to ripen and make it to my kitchen and now I find myself with a plethora of jalapeño peppers. A welcome addition to any Mexican or Indian meal, I wanted to make the jalapeños shine and made a Baked Jalapeño Pie.
Yes, I used 2 cups of jalapeños, but don’t let that scare you away. The eggs and extra-old Cheddar cheese temper the heat enough that not only will most people be comfortable with the heat but they’ll be coming back for seconds.
Savory Jalapeño Pie
2 cups fresh jalapeños (about 14 – 18 peppers), seeded and sliced into rounds
1 cup fresh grated extra-old Cheddar cheese
6 large eggs, beaten
1/4 cup fresh grated Parmesan cheese
Preheat the oven to 250° and butter the bottom and sides of a 9 × 9 baking pan. Spread the jalapeños over the bottom of the pan, then spread the grated Cheddar cheese evenly over the peppers. Pour the eggs over the cheese.
Bake for 45 minutes or until the pie is set. Remove the pan and turn the oven to the broiler. Sprinkle the Parmesan cheese over the pie and put under the broiler for a few minutes until the top is golden brown. Let stand a few minutes to cool before serving.
Yields 4 servings
Serve this savory pie as part of a light dinner on a hot, sweltering summer day with some fresh bread and a salad with a light vinaigrette to cut the dairy a bit. Roughly chopped mushrooms and a dash of cayenne can be added if desired.
You may also want to try Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans.