Posted By Vicky on October 5, 2009

Cheesy and spicy and everything nice-y!  If you love cheese and eggs, then this is guaranteed to please.  Jalapeno Heaven is one of the few recipes in which I use white flour.  There is only 1/2 cup across the entire recipe, which brings the total carb count to about 6g per serving.

This is all you need.

Ingredients
1 lb. reduced fat 4-cheese mexican blend, shredded (4 cups)
1 lb. reduced fat colby-jack cheese, shredded (4 cups)
12 oz. fat free evaporated milk (1 can)
1/2 c. southwestern style eggbeaters
1/2 c. flour
2 jalapeno peppers, chopped

Directions

• Pre-heat oven to 350 degrees.  Spray 9 x 13 inch pan with Mazola butter flavored cooking spray.
• Layer cheese and chopped jalapenos in pan.
• In small bowl, combine eggbeaters, milk and flour.  Mix well and pour evenly over the top of the cheese and peppers.
• Bake for 45 minutes. Cool and cut into squares.

Chop... stir... layer... munch!

Just about any flavor of shredded cheese will work.  I normally use half colby-jack and half cheddar.  While reduced fat cheese works here, fat-free cheese is not advised.  It’s definitely best with full fat cheese, although this will obviously increase fat and calories. Regular eggs will also work to the same effect.

We like ours spicy, so I use the entire pepper apart from the stem.  If you like yours less spicy, you can leave out the seeds.  A drained can of diced green peppers can replace the jalapenos.

These are GREAT, cold or reheated, and can feed a person all week long.  Tonight, I served it direct from the oven along with some fresh cut pineapple on the side.

A cheese party with pepper confetti!

Jalapeno Heaven makes a great breakfast, lunch, dinner, or a snack.  Easy to take to a potluck!

LINKS
For nutritional info, find this recipe in my SparkRecipes Recipe Box.
For nutritional info using full fat cheese, use this link instead.

Categories: General, Protein Recipes, Recipes
Tags: Eggs, Low Carb, Low Sugar, Protein, Spicy, Under 10 Carbs