Jalapeno Pie Recipes

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

JALAPENO PIE RECIPE

Steps:

• Line bottom of baking pan with jalapenos (save juice).
• Shred cheese, and mix together.
• Spread over jalapenos.
• Whip eggs and jalapeno juice.
• Pour on top of cheese.
• Bake uncovered at 350 degrees F for 30 minutes.
• Let cool 5 minutes then serve.

POPPIN' JALAPENO BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the bottom rack of the oven.
• Combine blackberries, honey, jalapeno peppers, and lemon juice in a large bowl. Mix 1/2 cup brown sugar and cornstarch together in a bowl; stir into blackberry mixture until brown sugar mixture is dissolved.
• Mix flour and 1/2 cup brown sugar together in a separate large bowl; cut butter into flour mixture using a pastry blender or food processor until mixture forms pea-sized balls. Add ice water and mix with your hands until dough is well combined, adding flour if the mixture is too sticky and small amounts of water if the mixture is too dry.
• Divide dough in half and roll each half into a 9-inch circle on a well-floured surface. Press 1 circle into a 9-inch pie dish.
• Remove jalapeno peppers from blackberry mixture and discard. Slowly pour blackberry mixture into pie crust, leaving about 1/4-inch space between top of filling and top edge of pie crust.
• Mix oats and 1/2 cup brown sugar together in a bowl; sprinkle over blackberry filling. Cover pie with second pie crust. Cut off excess edges from top crust and fold bottom crust edges over top crust edges, pinching to form a seal. Cut 2 slits in the top of crust for ventilation.
• Place pie on the middle rack of the oven, centered over the baking sheet on the bottom rack to catch drips. Bake pie until crust starts turning golden, about 25 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until entire crust is golden brown, about 40 more minutes.

JALAPENO PIE

Steps:

• bake frozen pie crust as directed, let cool slightly.
• pre-heat oven to 425.
• mix cheeses together in large bowl, add chopped jalapeno's.
• put mixture into baked pie crust.
• beat eggs together until well blended.
• slowly pour eggs over cheese.
• bake until golden brown 15-20 minutes.
• let set slightly before cutting into small slices.

JALAPENO PIE

Steps:

• Preheat oven to 275°F.
• Oil a glass pie pan and line it with the jalapeño peppers.
• Sprinkle cheese over the top; pour in the eggs.
• Bake for 45 minutes; slice and serve hot or at room temperature.
• If you want this milder, substitute canned, whole green chiles for the jalapeño peppers.

JALAPENO PIE

Steps:

• 1. Drain and chop jalapeno peppers. Remove seeds if you do not want a really hot taste. Place peppers in a 9 inch pie plate. Sprinkle cheese over peppers. Mix eggs with seasonings. Pour eggs over all. Bake for 20 minutes at 400 degrees. Cut into small wedges to serve.

JALAPENO PIE

Steps:

• Preheat the oven to 350° F. In a mixing bowl, mix the cornmeal, flour, and salt together. Cut in the lard. Add the cold water and mix. Wrap the dough in waxed paper and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface. Place the dough in a tart pan, fitting it evenly over the bottom of the pan and pressing it against the inside edges. Trim off excess dough by rolling a rolling pin over the top of the tart pan. Cover the pastry with aluminum foil and weight down with beans or aluminum baking weights. Bake for 15 to 20 minutes, until the sides are set. Remove the weights and foil and continue baking for 15 to 20 minutes, until light golden, reserve; leave the oven on. In a large bowl, combine the heavy cream, milk, whole eggs, and egg yolks. Blend thoroughly. Season to taste with salt, pepper and nutmeg. Sprinkle the cheese over the bottom of the tart shell. Arrange the strips of jalapeno over the cheese. Pour the filling mixture into the shell. Bake for about 40 minutes, or until the custard sets. Allow to cool for 1 hour before cutting.