Karen Meade, Goshen
"1st Place Winners" 'Year of the Hot Pepper' Elkhart Co. Fair
Pastry for single crust pie
4 large eggs
4 oz. cream cheese, softened
½ c. milk
½ c. heavy cream
3 jalapeños, seeded and diced
3 green onions, chopped
Dash red pepper flakes
¼ tsp. salt
½ tsp. black pepper
4 slices bacon, chopped, cooked crisp and drained
1-2 jalapeños, sliced into rounds for topping
¾ c. Monterey Jack cheese
Heat oven to 375°. Bake pie crust for 10 minutes. Remove from oven and set aside.
In large mixing bowl, whisk eggs, cream cheese, milk and cream until smooth. Stir in diced jalapeños, onion, red pepper flakes, salt and pepper.
Scatter cooked bacon on bottom of pie crust. Carefully pour in filling mixture. Top with jalapeño rounds and sprinkle with cheese. Bake 40 minutes until filling is set in the center. Let cool 5-10 minutes before slicing.