Jalapeno Pepper Bites

Now that I'm thinking of the potlucks that we shared over the years with friends in Pennsylvania, Florida, Pennsylvania again, and now Texas, this appetizer comes to mind.  So simple, so easy, and such a tasty way to throw some spice into the mix, Jalapeno Pepper Bites have been a favorite of ours for years.  While jalapenos are known to be hot, the eggs and cheese cool them down considerably—at least, I think so—so you are left with the flavor of the pepper more than the bite.  You may wish to double it; I haven't made a single recipe in years.

1 16 oz can sliced jalapenos, well drained

1 lb Monterey Jack cheese, grated

4 eggs, well beaten

Grease 8” square pan with oil.  Line bottom of pan with peppers.  Combine cheese and eggs, gently drop by large spoonfuls and carefully spread evenly over peppers, trying to not disturb the layer of peppers (you don't want any gaps in jalapeno tastiness when they're done!).  Bake at 350 degrees for 35 to 40 minutes.  Allow to cool for at least 10 minutes, cut into small squares and serve on toothpicks.