Best Jalapeno Pie Recipes

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.

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 & COTIJA CHEESE POTATO STACK PIE

Steps:

• Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment., Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos., Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream.

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.

JOHNNY JALAPENO'S CAST-IRON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Place one of the pie crusts in bottom of 10" cast-iron skillet, spreading it gently to cover the bottom and up the sides of the pan.
• In a large bowl or pan, blend sugar, flour, lemon peel, mace, and salt together in a bowl. Add blueberries and blend well to incorporate, mashing some of the blueberries. Add the blueberry mixture into the bottom crust, spreading evenly. Dot with butter.
• Place top crust over top of blueberries. Carefully lift away a portion of the bottom crust away from the pan and tuck top crust between pan and bottom crust. Repeat until you've gone all way around the pan to seal the crust. Cut 3-6 small slits to vent (We cut as many slices as we want from the pie, sort of like pre-slicing it that way). Bake approximately 30 minutes.
• Remove pie from oven and sprinkle the top with sugar and if neccesary, line the outside edge of the pie crust with aluminum foil to avoid burning the crust.
• Place back into oven and bake for an additional 15 minutes or until berry juice is bubbling from the slits and crust is golden brown. Remove from oven and let pie cool completely before serving.

CHICKEN POT PIE WITH JALAPENO CORNBREAD TOPPING

Steps:

• 1. To prepare the filling: Preheat the oven to 425 degrees F. Put the chicken in a large saucepan with the squash, mushrooms, and broth. Bring to a simmer over medium-high heat and cook just until the meat is opaque, and the squash is slightly soft, 5 to 7 minutes. Use a slotted spoon to transfer the chicken, squash and mushrooms to a 2-quart ovenproof casserole dish. Return the liquid to a boil and reduce to 2 cups, about 15 minutes.
• 2. Melt the butter in a large saucepan over medium-high heat. Add flour and chili powder and stir until fragrant and bubbling, 2 to 3 minutes. Whisk in the reduced broth and bring to a simmer. Cook, stirring often, until the consistency of thick gravy, about 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper . Pour the sauce over chicken and vegetables. (The recipe can be made up to 2 days ahead at this point. Keep covered in the refrigerator and bring to room temperature before continuing.)
• 3. To prepare the topping: In large bowl, combine cornmeal, 1/2 cup flour, baking powder, baking soda, and 1 1/2 teaspoons salt. In another small bowl, mix the buttermilk, egg, jalapeno, and 1 tablespoon oil. Pour the liquid ingredients into the dry ingredients and stir until just combined. Drop large spoonfuls of batter, over the chicken to cover. Bake until the topping is lightly browned and the sauce is bubbly, about 20 to 25 minutes. Serve.

JALAPENO PIE MINI TARTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease mini tart pans.
• Placed desired amount of jalapenos in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley.
• Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans.

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 PEPPER PIE

Steps:

• grease large cookie sheet.
• put down layer of jalapenos
• top with cheddar cheese.
• pour eggs over cheese.
• bake at 350 for 25-30 minutes.
• let cool and cut into squares.
• enjoy.

TEXAS JALAPENO APPLE PIE

Steps:

• Preheat oven to 350°F Spread jalapeno jelly into the bottom of pie shell.
• In a bowl, toss apples with lemon juice.
• In a separate bowl, combine sugar, flour, cinnamon, nutmeg and brown sugar.
• Sprinkle sugar mixture over apples, toss and spoon into pastry shell.
• Sprinkle jalapeno pepper over apples.
• For topping, combine sugar, flour and butter with a pastry blender to form crumbly mixture.
• Stir in grated cheese.
• Sprinkle over pie.
• Bake 45 minutes, or until golden.

JALAPENO CHEESE PIE 2

Steps:

• Cut peppers in half lengthwise, and remove seeds.
• Rinse with cold water, and drain on paper towels.
• Mince peppers.
• Sprinkle half of cheese in an 11 X 7-inch pan; top with peppers and remaining cheese.
• Pour eggs over top.
• Bake at 350 degrees for 30 to 40 minutes or until lightly browned and set.
• Cool 5 to 10 minutes, and cut into squares.

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.

JALAPENO PIE

Steps:

• Preheat oven to 350 degrees.
• Combine seasoning mix ingredients.
• Toast cornmeal in skillet over high heat until just golden brown.
• Turn cornmeal into medium bowl and add baking powder, brown sugar, and 4 teaspoons seasoning mix. Combine thoroughly.
• Heat milk with 2 1/2 tablespoons butter in small saucepan over high heat until milk just comes to a boil and the butter is melted.
• Whisk the milk into cornmeal mixture with a wire whisk. Add hot water and whisk until thick and smooth. Set aside.
• Melt the remaining 2 tablespoons of butter in skillet over high heat. When the butter sizzles, add onions, jalapenos, and 1 1/2 teaspoons seasoning mix. Cook until onions are lightly browned, about 3-4 minutes.
• Heat the oil in an ovenproof skillet until very hot but not smoking., Stir in the cornmeal mixture. As soon as it sizzles, remove from heat and allow to sit 1 minute.
• Spread onion and peppers on top of the cornmeal mixture.
• Beat eggs in a medium bowl with remaining seasoning mix until frothy. Pour over onion and peppers.
• Sprinkle grated cheese over top.
• Bake for 30-35 minutes.
• Let cool for a few minutes and serve with sour cream.

JALAPENO PIE

Steps:

• 1. Brown sausage & drain grease. To a medium size bowl add eggs, Salsa, Taco Sauce, chopped Jalapeno's(if you don't want to use fresh peppers use the Jarred diced Jalapeno's) & beat well. Add cheese & sausage to mix and fold together.
• 2. Add mix evenly between two pie shells, place in a 350 degree oven for 30 min.

JALAPENO PIE

Steps:

• 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.
• 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.
• Combine the eggs and salt in a medium bowl, beating with a wire whisk until blended. Pour the egg mixture over the cheese.
• 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.