03 June, 2011

Jalapeño Pie | She Wears Many Hats

This baked jalapeño casserole is also known as 'Firecracker Pie.'

Jalapeño Pie ingredients
Makes about 8 to 10 servings
6 to 8 (or even 10) jalapeños
1-2 tsp olive oil
4-oz sharp cheddar cheese, shredded
4-oz Monterey Jack cheese, shredded
1/4 cup fresh cilantro leaves
4 eggs
1/4 tsp salt
1/4 tsp pepper

Jalapeño Pie Directions
Get ready
Assemble all ingredients.

Preheat oven to 400°F. Lightly grease a pie dish and set aside.

Roast the jalapeño peppers 
Wearing plastic gloves, chop the ends off the jalapeños and cut the peppers length wise; remove seeds.
Toss the jalapeños with a little olive oil (maybe 1-2 tsp) and place on a baking sheet, cut side down.

Bake in preheated oven for about fifteen (15) minutes.

Prepare filling
While the peppers are roasting, shred cheeses.

Rinse and dry the cilantro; rough chop. 

Beat together the eggs, salt and pepper and set aside.

When the jalapeños are roasted, remove from oven and reduce temperature to 325°F.

Allow jalapeños to cool slightly. When jalapeños are cool enough to handle, wear plastic gloves and remove the skins; the skin should easily peel off. If not, cover the jalapeños with a kitchen towel, bowl or aluminum foil and let steam for another few minutes, as needed.

Assemble and bake the casserole
Chop the peeled jalapeños; place in a single layer in the bottom of the prepared pie dish. 

Add layers in the following order: shredded cheeses, cilantro and egg mixture. 

Bake in preheated 325°F oven for about forty (40) minutes.

Serve warm.

Jalapeño Pie Notes

Page Last Modified 13 June 2016

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