Awesome Snack Report: Jalapeno Pie...

Several years ago, my wife and I attended a party at the home of a co-worker where I was introduced to the most wonderful appetizer a Texan could offer to any guest: Jalapeno Pie. Though I'm sure it was probably a family secret, I was given the recipe for the easy to prepare treat, and have since made it one of my standard offerings when we cook out, entertain or head for family gatherings.

And now, I share it with you. Jalapenos and cheese - what more could a person ask for?

Quick, run to HEB and grab the following:

1/2 lb. Swiss Cheese
1/2 lb. Cheddar Cheese
1/2 lb. Monterrey Jack Cheese
I suggest you grab the bags of shredded cheese because this makes it so much easier to work with, but you you can grate it the old fashioned way if you need.

6 Eggs
1 Small can jalapenos, sliced
I usually use the San Marcos brand Nacho Jalapenos, drained.Turn your oven on to 300 degrees F, and bust out your mom's 9 1/2" by 13" pan. I slather on a good coating of butter including all along the sides.Throw that drained can of jalapenos into the bottom of the buttered pan and spread them out to cover the whole thing. In my case, I leave a small area without jalapenos so my wife can enjoy plain cheese squares.Mix the grated Swiss and Cheddar cheeses together with the 6 eggs in a bowl to form a thick gooey cheesey, eggy mixture. Keep the Monterrey Jack separate at this point.Press the mixture into the pan covering the area. Don't worry if you don't seem to have enough - it will all work out.Now, take the Monterrey Jack and top the entire mixture.You'll want to bake at 300 for 50 to 60 minutes.When done, let it cool for a sec, cut into squares and enjoy. I like to serve it while the cheese is still warm. I also like to make a pig of myself and eat about ten of them!