Reviewed: Apr. 10, 2009

Despite the heat (not flavor really) from the jalapenos, these are incredibly bland.

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Michelle

Cooking Level: Beginning

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 7, 2009

I made these last weekend for a weekly party we have and we loved them. There are some comments about them being messy - we cut them in quarters and had no problem.

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Lisa V

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Reviewed: Jan. 2, 2009

These were so fast and easy, i cooked some bacon and put that in also, yum,i also added alot more jal, make a fast and easy snack,

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Hatty

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Reviewed: Sep. 25, 2008

These are a favorite with my family for parties and as a fun side for mexican dishes. The egg is less messy if you take your time pouring it in from a measuring cup. It is tedious but SO worth it!

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newlywedmel

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Reviewed: Jun. 21, 2008

These were great! I dont know what people are talking about with the egg being messy, mine turned out wonderfully and tasted great! I made them for a cocktail party and they were perfect as I served them warm, but still taste amazing once they cool down. Definitely a great recipe that I will be keeping and making again and again!

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Ness

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

Yum! These were tasty, fast, and easy to make. I didn't have Monterey Jack cheese, so I used a combination of mozzarella and cheddar. The egg wasn't very messy, but I baked these for about 25 minutes at 420* (my oven never sets the exact temp you want, it's always off about five degrees.) And, once you let them cool like specified, they harden up a bit, so they shouldn't be soggy at all. So good, I'll be making this again, thanks Jim.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 6, 2003

I love this recipe - I am a big fan of jalapeno pie and this is a great alternative. Much lower on the carbs! This is so easy and the little 'tarts' are delicious. I make these all the time now to have on hand for a grab and go breakfast or for an afternoon snack. I like them at room temp or even cold from the frig. I also prefer to make these in muffing tins.

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