Ingredients
- (16 ounce) jar sliced jalapeno peppers
- (8 ounce) package shredded Monterey Jack cheese
- eggs, beaten
- tablespoon dried parsley
Instructions
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Step 1
I start by preheating the oven to 425°F and giving my mini tart pans a light greasing. This ensures the tarts release easily later. Next, I arrange a layer of jalapeno slices in each pan—the amount depends on your heat preference, so feel free to adjust. I generously top the peppers with shredded Monterey Jack cheese, then pour the beaten eggs over, filling each cavity almost to the brim. A sprinkle of dried parsley adds a pop of color and a hint of herbaceous flavor. I slide the pans into the oven and bake for about 10 minutes, keeping an eye out for a firm set and lightly golden tops. Once done, I let them cool for a minute or two before popping them out. They’re perfect for dipping or enjoying solo.
Chef's Tip
I’ve found that blotting the jalapeños with a paper towel before assembling removes excess moisture, preventing soggy bottoms and ensuring a clean, crisp tart. Also, lightly greasing the pans with butter instead of spray adds a subtle richness.
Storage Tips
Store leftover tarts in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispness—the microwave works in a pinch but makes them slightly softer.
Variation Tips
Swap Monterey Jack for sharp cheddar to dial up the tang, or add crumbled bacon bits into the egg mixture for a smoky crunch. For a milder version, use sweet mini peppers instead of jalapeños and toss in some diced green chilies.