Drain, seed, stem and chop one 13 oz jar of pickled jalapeno peppers. Combine with 16 oz shredded cheese- your choice of cheddar or monterey jack. Place in bottom of a 9x13 pan. Beat 6 eggs well and then pour over the cheese and peppers. Bake for 20-25 minutes in a preheated 350 oven. Cool slightly before cutting into squares. Best warm but good cool too.
About Me
- fast fabulous foodie
- Great Lakes, United States
- I grew up with basic Betty Crocker cooking (mom) and with Larousse Gastronomique recipes, thanks to dad, who was a foodie long before the term existed. Most of my professional life was spent number-crunching with the EPA & US Department Of Defense as a military procurement auditor but my avocations were the arts and food. I've taught cooking classes, compiled some cookbooks for charity, and had a gourmet catering company for fifteen-plus years. An unexpected season spent as our golf club's chef and banquet manager was an eventful retirement job for a foodie. A wild summer with both homicidal and suicidal moments.... (picture all the kitchen insanity of equipment failure & daily staff problems that we see Gordon Ramsey shrieking & swearing about on TV) but also fun. After 50+ years of cooking, I'm "over" making elaborate dishes and look for shortcuts instead. I began this blog in 2007 out of pure laziness, to end 'typing' recipe requests for friends......its just easier to say "it's on my blog" Now lets cook!