Burnin' Hot Pepper Pie. Sprinkle cheese over the peppers and pour beaten eggs over cheese. Cut into squares and serve hot. Also great for a Sunday morning brunch.

Burnin' Hot Pepper Pie Add green pepper and onion to skillet. Add sugar, salt, and pepper; mix well. Remove seeds if you do not want a really hot taste.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, burnin' hot pepper pie. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Burnin' Hot Pepper Pie is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They're nice and they look wonderful. Burnin' Hot Pepper Pie is something which I have loved my entire life.

Sprinkle cheese over the peppers and pour beaten eggs over cheese. Cut into squares and serve hot. Also great for a Sunday morning brunch.

To begin with this particular recipe, we must first prepare a few components. You can have burnin' hot pepper pie using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Burnin' Hot Pepper Pie:

{Prepare 1 of acorn squash.
{Prepare 1 cup of chopped fresh mushrooms.
{Prepare 1 cup of shredded monterey jack/ mild cheddar cheese mix.
{Get 2 medium of fresh, sliced jalapenos ( discard seeds to lessen heat).
{Get 1/2 cup of bread crumbs.
{Take 1 of softened butter.
{Take 1 of garlic powder to taste.
{Prepare 1 of onion powder to taste.
{Take 1 of salt and pepper to taste.

Cut into small wedges to serve. Once the paste has dried, wash it off along with the hot pepper sting. Repeat as needed until the burning completely subsides. An old wives' tale says that if your rub your hands on stainless steel it will remove the scent of stinky foods like onion and garlic.

Steps to make Burnin' Hot Pepper Pie:

Preheat oven to 450°.
Wash squash & pat dry. Cut in half and place flat sides down in a shallow dish filled with one inch of water. Add 1/4 tbsp butter and a couple shakes of salt to water. Bake 30-40 min..
Remove squash and cool long enough to be able to handle it with a potholder...about 5 min. Scrape squash into a bowl and mash with 1/2 tbsp butter. ( I use an immersion blender)..
Spray a medium dish with cooking spray and spoon squash into bowl, smoothing from side to side. Cover with garlic powder and onion powder to taste ( not too much!).
Sprinkle mushrooms on top. Sprinkle 1/2 the cheese on top. Cover with a layer of jalapenos. Sprinkle with remaining cheese. Add a little more onion powder, salt and pepper to taste. Sprinkle with bread crumbs and dot all over with softened butter. Bake 30-40 minutes. Cool 5 minutes before serving..
6-8 servings.

In the same way, stainless steel should have the ability to remove. Sweet, tart, and spicy, hot pepper jelly is nearly irresistible to those of us raised in the South. Most frequently ladled over goat cheese or cream cheese, this jelly adds a serious kick to a simple grilled cheese sandwich and makes a great glaze for chicken wings, pork loin or even grilled quail. You can use whichever kinds of peppers you wish (or that are plentiful.) Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.

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