Jalapeno Pie

Jalapeno Pie

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Lynette !


This is a nice brunch recipe. Seeding the jalapenos keeps the heat down, so if you want hot, leave a few seeds.


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15 Min
30 Min


  • 1
    9 inch refrigerated pie crust
  • 12 oz
    jar whole, pickled jalapeno peppers, drained and seeded
  • 2 c
    monterrey jack cheese, shredded
  • 4 large
  • 1/4 tsp
  • 2 Tbsp
    fresh cilantro, chopped

How to Make Jalapeno Pie


  1. Roll the pastry to 1/8 inch thickness on a lightly floured surface. Place it in a 9 inch pie plate; trim off any excess pastry. Fold the edges under and crimp.
  2. Cut the peppers lengthwise into thin slices. Arrange the pepper slices on the bottom and along the sides of the pastry shell. Sprinkle the cheese over the pepper slices, and press gently with your fingertips.
  3. Combine the eggs and salt in a medium bowl, beating with a wire whisk until blended. Pour the egg mixture over the cheese.
  4. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until set and lightly browned. Let stand for 5 minutes. Sprinkle with cilantro.

Printable Recipe Card

About Jalapeno Pie

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Southwestern
Other Tag: Heirloom
Hashtag: #Brunch

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