JALAPEñO POPPER FRITTATA
This Jalapeño Popper Frittata makes a tasty breakfast or lunch. It works for low-carb, Atkins, ketogenic, LC/HF, diabetic, gluten-free and grain-free diets.
Provided by Annissa Slusher
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425º Fahrenheit. Cover a plate with a double layer of paper towels.
- Heat a medium skillet over medium high heat. Add bacon pieces.
- Cook bacon pieces, stirring occasionally, until crisp. Remove with a slotted spoon and allow to drain on the paper towel lined plate.
- In a large bowl, whisk together the eggs, sour cream, sea salt and pepper.
- Stir in the chunks of cream cheese, jalapeño peppers, green onion, mexican cheese and reserved bacon pieces.
- Heat a 9'square or 10" round cast iron or oven proof nonstick skillet over medium low heat. Add butter and melt, swirling to cover the skillet.
- Add the egg mixture to the skillet and cook stirring gently, until the eggs begin to set, but not scramble. When eggs begin to set, cook undisturbed, until they begin to set around the edges, about 2-3 minutes more.
- Transfer the skillet to the preheated oven and bake until eggs are just firm in the center--about 5 minutes.
- Remove frittata from the oven to a hot pad. If desired it may be inverted onto a platter by loosening the edges, holding the platter over the top of the pan with oven mitts and inverting. Cut into squares or wedges and serve.
CRUSTLESS POTATO JALAPEñO QUICHE
Steps:
- Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
- Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
- In a small skillet over medium heat, add the olive oil.
- Saute the onion and potato for about 5 minutes, until they're starting to soften.
- Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
- Spread the cooked vegetables in an even layer in the pie plate.
- In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
- Pour the custard into the pie dish, and sprinkle the cheese all over.
- Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
- Cut the quiche into 6 slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 207 kcal, Carbohydrate 12 g, Protein 11.5 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 177.5 mg, Sodium 410 mg, Fiber 1.5 g, Sugar 3.5 g
JALAPEñO-CHEDDAR FRITTATA
Categories Egg Tomato Appetizer Brunch Bake Low Carb Cheddar Basil Winter Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray. Sprinkle cheese evenly over bottom of dish. Sprinkle chilies, sun-dried tomatoes and basil over cheese. Using electric mixer, beat eggs in large bowl until pale and slightly thickened, about 8 minutes. Beat in reserved 5 tablespoons jalapeño liquid. Pour egg mixture into dish.
- Bake frittata until firm, about 30 minutes. Cool slightly. Cut into 24 squares. Cut each square diagonally in half. (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.) Serve warm.
JALAPEñO POPPERS
There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.
Provided by Alexa Weibel
Categories snack, finger foods, appetizer
Time 1h
Yield 24 poppers
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
- Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
- In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
- Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
- Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.
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