Introduction: Extreme Jalapeno Popper Pie
This scrumptious, show-stopping Quiche is sure to wow everyone at the breakfast table!
Mexican Cheese-stuffed jalapenos and spicy Chorizo are tucked inside a savory Dutch Baby crust to create an extreme Quiche the French have probably never dreamed of. ;-)
Extreme Jalapeno Popper Pie isn't a recipe you can throw together in 5 minutes ... but I think you'll agree that food this delicious is definitely worth the extra effort.
Step 1: Shopping List and Tools:
- 4 large eggs
- 1 cup half and half
- 1/2 cup milk
- 8 oz. Mexican Chorizo sausage
- 8 Jalapeno Peppers- medium
- 1/4 cup Red Peppers- any variety
- 6 oz Chihuahua cheese- (may substitute Monterey Jack)
- 8 oz Colby-Jack Cheese
- 1/2 plus 1/3 cup flour
- 1/2 cup yellow onion- chopped
- 3 Tablespoons Butter
- Garlic Salt
- Black Pepper
- Ground Cumin
- This pie is made with a savory Dutch Baby "pie crust". You'll need to use a #5 cast iron skillet -OR- a capacity-equivalent ironstone baking dish for peak results.
- An electric hand mixer.
- latex gloves to handle the jalapeno peppers.
- Potholders that withstand extreme heat.
Step 2: Advance Preparation and Organization:
Great news! This prep work can be done up to 2-3 days in advance.
The only thing you'll need to remember is to remove the foods from the refrigerator at least a 1/2 hour before bake time so they'll be at room temperature. No worries, though... I'll remind you. ;-)
Let's get started.
Begin with the jalapenos:
Choose jalapenos that will fit comfortably around the inside of your skillet.
Roast and sweat the jalapenos before cleaning them. If you're unfamiliar with the process, here's an easy, how-to technique to get you started. Don't be tempted to forego roasting and sweating the peppers. They need to be par-cooked before going into the quiche.
Put on the latex gloves. Cut a small pie-shaped wedge out of each jalapeno. Dice the wedges, put in a bowl and set aside.
Use your gloved thumb (or a grapefruit spoon) to scrape out the seeds and membrane. Discard them.
Cut off a 1/2' thick slice from the block of chihuahua cheese. Trim it into a wedge that will fit snugly inside the hollow jalapeno.
Repeat until all of the jalapenos are stuffed. Cover and refrigerate if you aren't using right away.
Set the leftover cheese aside to grate later.
Thinly slice approximately 1/4 cup red peppers. Put them in the bowl with the diced jalapenos. Cover and refrigerate if you aren't using right away.
Pre-cook the Chorizo:
Before cooking, remove the chorizo from it's casing. Put it in a medium skillet over medium high heat. Add 1/4 cup of water. Bring to a boil, reduce heat and simmer/stir for 7-8 minutes or until the water has evaporated. Cover and refrigerate if you aren't using right away.
Saute 1/2 cup chopped yellow onion in 1 tablespoon of butter until just limp. Sprinkle with garlic salt. Cover and refrigerate if you aren't using right away.
Grate the extra chihuahua cheese pieces and the colby jack cheese. You'll need about 1 1/2 cups of cheese for the quiche filling and 1/2 cup for garnish. Hint: You can find chihuahua cheese in any Mexican Market. Save the grated chihuahua for the garnish. It melts beautifully.
Work Station Management:
Jalapeno Popper Pie is a bing-bang-boom-BREEZE to prepare if you're organized.
Measure and set out all of the ingredients (except the grated cheese and the butter) 1/2 hour ahead of time.
For the Dutch Baby crust to rise successfully, it's imperative that the skillet is blistering hot and the eggs/milk are at warm room temperature. Take them out of the frig at least an hour before baking. I'll reiterate that one more time, just to make sure we understand each other. ;-)
Step 3: Dutch Baby Crust
- 2 Eggs- Room temperature
- 1/2 cup Milk- Room temperature
- 1/2 cup flour- sifted
- 1/2 teaspoon Garlic Salt
- 1 generous pinch ground Cumin
- 4-6 dashes of Tabasco Sauce (Great flavor enhancer with minimal heat)
- 2 Tablespoons COLD Butter
In a medium bowl, beat eggs with an electric mixer until thoroughly combined.
Add milk, garlic salt, cumin and Tabasco sauce. Mix well.
Gradually whisk in flour until smooth.
Remove skillet from oven. Add the cold butter to the skillet. Use a fork to move it around so the bottom and sides of the skillet are well coated.
Pour all the batter into the center of the skillet, then return it to the oven immediately.
Bake until puffed and browned, about 10-12 minutes.
While the crust is baking, prepare the filling so it can be immediately added when the dutch baby crust is finished.
Step 4: Quiche Filling:
- 2 large eggs
- 1 cup half and half
- 1/3 cup flour
- 1/2 teaspoon Garlic seasoning salt
- 1/2 cup sauteed yellow onion
- 8 oz. Chorizo- pre-cooked
- 8 Jalapeno peppers- stuffed with Chihuahua cheese
- 1/4 cup red chili pepper- thinly sliced
- 2 cups Colby-Jack cheese- grated
- Chihuahua cheese- grated for garnish
Put the eggs in a medium bowl. Using the electric mixer, beat the eggs then add the half and half and garlic salt. Beat on high speed until thoroughly mixed. Slowly add the flour and beat until smooth.
Remove the Dutch Baby from the oven.
Layer it with onions, 3/4 cup colby-jack cheese and half of the diced peppers.
Using a measuring cup, pour half of the egg filling on top. Layer with 1/2 of the chorizo.
Arrange the stuffed jalapenos around the skillet. Top with another 3/4 cup grated cheese. Add the remaining chorizo and diced peppers.
Pour the remaining egg mixture around the jalapenos. Scatter the sliced red pepper on top.
Move the skillet very carefully back into the oven.
Reduce the temperature to 350°. Bake for 30 minutes, uncovered.
Cover loosely with aluminum foil, bake another 30 minutes.
Remove from the oven, leave covered and allow the quiche to rest for 10 minutes.
Step 5: Garnish, Slice and Serve!
Sprinkle the quiche with the extra cheese.
Serve the slices with sides of salsa, sour cream and warm flour tortillas .