- 1 (11.5-ounce) jar whole jalapeño peppers, drained
- 4 cups (16 ounces) shredded Cheddar cheese
- 6 large eggs, lightly beaten
How to Make It
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° for 30 to 40 minutes or until lightly browned and set. Cool 5 to 10 minutes, and cut into squares.