Prep 10 mins
Cook 30 mins
From Tastes & Tales From Texas... with love by Peg Hein, c. 1984.
- 4 cups cheddar cheese, shredded
- 4 eggs, beaten
- 1 teaspoon onion, minced
- 4 canned jalapeno peppers, seeded and chopped
- Combine all ingredients and blend thoroughly. Spread mixture in an 8-inch pan. Bake at 350* for 30 minutes. Cut into 1-inch squares and serve hot.
Very interesting! Was very easy to throw together. My only problem was it sticking to the pan. Even though it didn't say to do so, next time I'll grease the pan. DH loved them though!
We had these for an appetizer and they were great! I baked them in a 9x13 pan so they would turn out really thin. I thought that I might have to bake them for a shorter time because they were so thin, but I actually had to bake them about 10 minutes longer than the recipe said. I used a Pyrex pan, though, so that could be why. Some people put them on crackers, which worked out well. They were good by themselves, though, too. I greased the pan just to be sure they wouldn't stick and they came out just fine. I will definitely be making this again!
These were amazing and if I could give more than 5 stars I would!!!! I made this for breakfast and they disappeared in no time! Easy to put together on top of tasting great!!! Will be making this recipe over and over, Thanks for posting! Made for ZWT 5...