Beachgirl, these were a wonderful appy for Easter Sunday, a huge hit!! We tried some while still quite hot, they were good but tried them again later, cold, they were marvelous!! Had to run the recipe for all our guests. Simple to make and mouth watering delicious, just enough kick. Thanks for sharing.
I made these when I was testing appetizers for a party coming up next month. I have to admit, when I put this together and saw the proportions, I was dubious; that's a LOT of cheese! I only wanted to try a half recipe to start, and I made it in a small (5" x 7") Pyrex dish; that made it about 1" deep, which seems about right. It did turn out VERY tasty, and not too spicy. But with all that cheddar, it came out a bit greasy; I'm wondering: Does anyone have a suggestion to make it less so? Maybe adding breadcrumbs or something? Also, "well-drained" for the diced chilis is a bit of an understatement; next time, I'll try blotting them on a paper towel, I think. One last thing: I used fresh jalapeño, chopped fine, instead of pickled, and I mixed the cayenne in with the chilis, since I didn't trust myself to "sprinkle" 1/4 tsp. evenly... Overall, I give it 3 stars, which to me means "pretty darn good!"
I made three larger pans of these for a party of 75 and each time I changed it a bit, I added more chilies each time. I would call it a quiche. All in all a easy, fast, crowd pleaser. It's a keeper.
These are so good - everyone loved them! I like that they freeze well so I can have some on hand. I think they are best at room temperature or just warm. You can take them from the freezer to the oven and just heat until defrosted & warm- I recommend a conventional oven rather than a Microwave. I used hot red pepper flakes for the cayenne & fresh Jalapeno peppers chopped. Thankyou Beachgirl for a recipe I'll be making for my Christmas stash of Appies
Thank you Thank You Thank You!!! Had just printed this recipe out and that night we had a group of friends stop by after the football game for some cocktails. Whipped these up and put them on a tray with some grapes and everyone loved them. They seem to go with everything from wine to beer. This was a life saver and will be made over and over. Thanks again for this recipe.
This was great! I have made it a couple of times using a variety of cheeses each time, last time I even added some chopped ham. I do find that I add at least 8 eggs. I serve it with salsa and sour cream - YUM!
These are great. Super easy to make. My husband and daughter loved them. Nice side to Mexican meal. Thank you!
oh my gosh..this is soooo good. I cut the cheese back to 3c and used southwestern eggbeaters..easy and delicious.
I thought these were okay - but missing a little something. I added some diced tomato for color and a 1/2 tsp of cumin. It reminded me of a crustless quiche.
I made this for a bridal shower last night and it was a big success. I used 2 cans of chilies instead of 1, 8 eggs instead of 6, and used an 8x11 baking dish. I am not a fan of jalapenos in any way, shape or form, so naturally I did not use those. I will definitly make this recipe again.