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I’ve got a jalapeno and/or peppers obsession lately. In the last couple of months, I’ve been lucky enough to experience jalapeno jam, jalapeno cheddar bread, and most recently was introduced to candied jalapenos.
I hope you share my love of peppers and also enjoy this recipe from that same Cotulla favorite cookbook that we’re all rediscovering together!
Provided by Sue Taylor, as published in “Favorite Recipes” by the La Salle County Fair Association, 2005:
1/2 cup butter
1 (7 oz) can diced green chiles, drained
1/2 lb shredded cheddar cheese
1/2 lb shredded jack cheese
2 cups milk
3/4 tsp. salt
1 cup biscuit mix
Melt butter in 9×13 inch pan. Arrange chilies in a layer in bottom of pan. Cover with cheeses. Mix eggs, milk, salt, and biscuit mix in a mixing bowl. Pour over cheese. Bake in preheated 350 degree oven, 35 to 40 minutes or until golden. Cool slightly and cut into squares.