{"id":25923,"date":"2019-05-16T05:00:04","date_gmt":"2019-05-16T12:00:04","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=25923"},"modified":"2019-10-18T07:55:39","modified_gmt":"2019-10-18T14:55:39","slug":"jalapeno-cocktail-pie-squares","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=25923","title":{"rendered":"Jalapeno Cocktail Pie Squares"},"content":{"rendered":"

How could I have forgotten this favorite recipe?<\/strong><\/span><\/p>\n

I use to make this recipe all the time for parties I catered because it could be made in advance and frozen and then taken out and rewarmed in the oven before serving.<\/p>\n

If you like spicy and you like cheese and you want to get your veggie in for the day, give these a try. It’s also a great little appetizer you could freeze in small portions to go with your summer cocktails.<\/p>\n

Recently we had a bar-b-q for our Israel travel group from last year. It was so nice getting together with the ones close enough to come and sharing a meal together that wasn’t Mediterranean food. I have to say that was the only part of the trip I didn’t care for — the food.<\/p>\n

<\/p>\n

We had a good Texas menu of  my Garden Vegetable Terrine and these Jalapeno Cocktail Pie squares for appetizers. Dinner – bbq pulled pork, cheese grits, my cauliflower potato salad (which I now add one potato to for extra texture and flavor), deviled egg, cornbread salad and a cucumber, tomato and avocado salad. Dessert had to be Kentucky Derby Pie even though the derby was the weekend before and my mother’s Snowball Cake Dessert.<\/p>\n

Several people went home with leftovers which was good because then I’m not tempted to eat again, and again, and again  trying to finish things off.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> Fresh Peach and Raspberry Cake<\/a> is great for your weekend brunch.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Beat the four eggs with a whisk.<\/p>\n

\"\"<\/p>\n

Beat in the flour, salt and baking powder.<\/p>\n

\"\"<\/p>\n

Thaw the broccoli and squeeze out all the water and add to the batter along with the green chiles and jalape\u00f1o.<\/p>\n

\"\"<\/p>\n

Add in the grated cheese and stir to combine.<\/p>\n

\"\"<\/p>\n

Pour into a pan that you have coated with cooking spray and bake in 350\u00b0 oven for 30-35 minutes.<\/p>\n

\"\"<\/p>\n

Cut into squares and serve or cut into squares and freeze until ready to serve.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

<\/div>
\n\t
\n\t\t
\"\"<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Jalapeno Cocktail Pie Squares<\/h2>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjalapeno peppers<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\teggs<\/span>\n\t\t\t\t\t\t\t\t\t\tbeaten<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tsharp cheddar cheese<\/span>\n\t\t\t\t\t\t\t\t\t\tshredded<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t\tmelted and cooled<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tmilk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tflour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbaking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbox frozen broccoli<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped and drained<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall<\/span>\n\t\t\t\t\t\t\t\t\t\tcan green chiles<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t

    Instructions<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat oven to 350\u00b0<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t

      Thaw the broccoli and squeeze out all the liquid. Set aside.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t
      Beat the eggs with a whisk. Add in the chopped jalape\u00f1o, cheese, melted butter, milk, flour, salt and baking powder. Mix until well combined. Add in the drained broccoli and stir until well blended.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Spray a 9x13\" baking pan with non-stick cooking spray. Pour in the mixture and bake in oven for 30 minutes or so until slightly browned and set. When cool, cut into small rectangles. Yields about 4-5 dozen depending on size cut.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
      \n\t\t

      Recipe Notes<\/h3>\n\t\t

      Note: When I use to make these for catering jobs, I would make in advance, cut and freeze and then thaw and reheat in oven until hot. Serve warm.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      \n