baking American, Southwestern
jalapeno-pie

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 10

Ingredients

Cornmeal crust:

  • 1/3 cups yellow or white cornmeal
  • 2/3 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup lard
  • ¼ cup cold water

Filling:

  • 1½ cups heavy cream
  • 1½ cups milk
  • 4 whole eggs, lightly beaten
  • 3 egg yolks, lightly beaten
  • Salt, freshly milled pepper, and freshly grated nutmeg
  • 1 cup grated Chihuahua or Monterey Jack cheese
  • 7 fresh jalapeno peppers-seeded, deveined, and cut into ¼-inch strips

Equipment:

  • 10-inch tart pan
  • Aluminum baking weights (optional)

Directions

Preheat the oven to 350° F. In a mixing bowl, mix the cornmeal, flour, and salt together. Cut in the lard. Add the cold water and mix. Wrap the dough in waxed paper and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface. Place the dough in a tart pan, fitting it evenly over the bottom of the pan and pressing it against the inside edges. Trim off excess dough by rolling a rolling pin over the top of the tart pan. Cover the pastry with aluminum foil and weight down with beans or aluminum baking weights. Bake for 15 to 20 minutes, until the sides are set. Remove the weights and foil and continue baking for 15 to 20 minutes, until light golden, reserve; leave the oven on.

In a large bowl, combine the heavy cream, milk, whole eggs, and egg yolks. Blend thoroughly. Season to taste with salt, pepper and nutmeg. Sprinkle the cheese over the bottom of the tart shell. Arrange the strips of jalapeno over the cheese. Pour the filling mixture into the shell. Bake for about 40 minutes, or until the custard sets. Allow to cool for 1 hour before cutting.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

378kcal (19%)
169mg (17%)
5mg (8%)
237mcg RAE (8%)
169mg
22mg
10g
3g
1g
14g
220mg (73%)
237mg (10%)
16g (81%)
32g (49%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
desserts-4-today Desserts 4 Today
by Abby Dodge
the-provence-cookbook The Provence Cookbook
by Patricia Wells
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?