Jalapeño Pie

Jalapeño pie is simply a pie made with jalapeños (the official state pepper) and cheese and usually eggs. Recipes are cited since at least the 1960s.
 
   
Cooks.com
JALAPENO PIE  
8 eggs
2 lb. Monterey Jack cheese
Nacho sliced jalapenos
 
Line bottom of 9 x 13 baking dish with jalapeno peppers. Shred cheese and place over peppers. Beat eggs until frothy and pour over cheese. Bake at 325 degrees for approximately 50 minutes. NOTE: Recipe may be halved for 9 inch pie plate.
 
Cooks.com
JALAPENO PIE  
4 eggs
3/4 lb. sharp Cheddar cheese, grated
Dash of Tabasco sauce
Jalapeno relish (hot or mild as desired)
 
Grease a pie plate or square baking dish. Cover the bottom with a substantial amount of relish—the more you use, the hotter the pie. Beat eggs and stir in the cheese and Tabasco. Pour over the relish and spread evenly. Bake in a preheated 350 degree oven for 30-35 minutes or until set. After baking, let the pie cool 5 minutes, then cut into pieces to serve with tortilla chips. Serves 8-10.
 
Cooks.com
JALAPENO PIE  
2 c. shredded sharp Cheddar cheese
1 c. shredded mozzarella cheese
1 sm. can sliced mushrooms
Jalapenos, cut up (as many or few as you’d like)
Black olives, optional
4 eggs, slightly beaten
 
Place 1 cup sharp Cheddar cheese in bottom of pie pan; sprinkle 1 cup mozzarella for second layer; then layer your drained sliced mushrooms, olives and jalapenos. Then add the other cup of Cheddar cheese and top off with your 4 eggs. Bake at 400 degrees for 30 minutes.
   
Cooks.com
JALAPENO PIE  
1 med. can jalapeno peppers
2 eggs
Enough grated cheddar or American cheese to be heaping in an 8 or 9 inch pie plate
Salt & pepper to taste
 
Slice peppers lengthwise and line bottom and sides of pie plate. Heap cheese on top. Beat eggs and salt and pepper together. Pour mixture on top of cheese. Bake at 400 degrees for 15 to 20 minutes. Cool before serving.
   
About.com
Jalapeno Pie
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
 
INGREDIENTS:
1 can chopped mild green chilies, 4 ounces
3 to 5 jalapeno peppers, seeds removed, chopped
8 ounces Monterey Jack cheese, grated
8 ounces cheddar cheese, grated
6 eggs, beaten
PREPARATION:
Butter a 9-inch baking pan. Spread chilies and peppers in bottom of dish. Spread cheeses over pepper. Add dash of garlic powder to beaten eggs and pour over cheeses. Bake at 350 degrees for 30 minutes.
 
4 March 1969, San Antonio Express, pg. 2B, col. 8:
Jalapeno Pie
Jalapeno peppers
10 ounce package sharp cheddar cheese
4 eggs
 
Slice peppers and remove seeds. Line a 9-inch pie pan with peppers, as many or few as desired. Arrange grated cheese over peppers. Beat eggs until foamy and pour over cheese. Bake at 350 degrees about 35 minutes.
 
2 April 1969, Dallas (TX) Morning News, “Mutt and Jeff Mayor Plans Barbecue School” by Frank X. Tolbert, section A, pg. 17:
HOWARD BIGHAM, the Clement Jacques canned jalapeno peppers man in Dallas, has sent in a recipe for what he calls jalapeno pie, which should be a lively breakfast dish. You slice the pickled jalapenos and remove the seeds. Line a 9-inch pie pan with these fiery peppers, or as many as you think you can tolerate. Over this pour one 10-ounce package of sharp cheddar cheese, arranging the cheese to cover the peppers.
 
Next beat 4 eggs until they’re foamy and pour over the cheese. Then bake at 350 degrees 25 minutes or longer.
 
“A pie crust can be also used for a sort of Mexican pizza pie,” said Howard Bigham.
   
28 April 1969, Dallas (TX) Morning News, “About Gooseneck Bill and Jalapeno Pie” by Frank X. Tolbert, section A, pg. 15:
If you want the Jalapeno pie formula, furnished me by Fiesta Foods of Dallas, write to Fiesta or to the charming girl who answers some of my mail, Mrs. Vita Payne, Dallas News, 75222.
   
4 November 1976, Abilene (TX) Reporter-News, pg. B1, col. 4:
JALAPENO PIE
Jalapeno peppers, diced
8 oz. pkg. cheddar cheese, grated
4 eggs
 
Grease 9-inch pie plate and line the bottom with diced peppers. Cover with grated cheese. Beat eggs until frothy and pour over peppers and cheese. Bake at 375 degrees for 35 minutes, or until eggs are set. Cut into wedges or small squares.
 
25 November 1984, Deer Park (TX) Progress, pg. 3B, col. 2:
Jalapeno Pie
by Charlene Burns
 
2 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
Ripe olives, diced
Mushrooms, sliced
4 or 5 deseeded jalapenos, cut in strips
4 eggs
 
Sprinkle mozzarella & 1 c. of the cheddar on bottom of 9” pie pan (this makes the crust of the pie). Sprinkle diced ripe olives, mushrooms & jalapenos on top. SPrinkle remaining c. cheddar cheese over pie. Beat eggs and spoon on top. Bake in preheated 350 degree oven for 30 minutes.
Served 6-8