Appetizer Cheese and Jalapeno Bites

March 25th, 2014

Appetizer cheese and jalapeno bites 3


Bike week in Daytona Beach is an annual motorcycle invasion.  Bikers gather from all over the country to show-off their rides and participate in such activities as coleslaw wrestling and wet tee-shirt contests.  Our biking buddies always come to visit us during bike week.  But our antics are a little tamer.  The most outrageous thing that we did was to attend a David Allan Coe concert at The Iron Horse Saloon.

Motorcycle Gang


Pictured above are Ron (biker name, Pittstop), Jackie, Jim (biker name Diamond Jim), Barbara and Me.  David (biker name Snake) and I love having them visit.  We have a long history together with bike trips, visits to each others’ homes, lots of laughs and the enjoyment of good food.  Both Jackie and Barbara are good cooks.  While we were in the grocery store one day, Barbara picked up bags of shredded cheese and other ingredients and made this simple appetizer for one of our evening cocktail hours.  You can always count on her to turn simple ingredients into marvelous tasty treats.

Appetizer cheese and jalapeno bites 4


This is such an easy appetizer to pull together.  The only complication is that it should be done ahead of time.  Letting it rest for two hours after baking is recommended.  I like it even better refrigerated for a while after baking and then cut into precise squares before reheating.

Appetizer cheese and jalapeno squares 1


Simply dump half of the shredded cheese into casserole, top with jalapeno slices, top with remainder of the cheese and pour the flour, milk and egg mixture over it.  Bake until nicely browned.

Appetizer cheese and jalapeno bites 2

The hardest part is waiting to dig in.  This makes a lot of appetizer bites, so it is great for a crowd.  I am linking this to Tasty Tuesday at the The Comforts of Home.  Enjoy.


2 (8 oz.) packages shredded mild cheddar cheese
2 (8 oz.) packages shredded Monterey Jack cheese
1 (8 oz.) package shredded sharp cheddar cheese
1 (12 oz.) jar Jalapeno peppers, drained
1 (12 oz) can evaporated milk
2 eggs
1 cup self-rising flour

Mix 1 package of mild cheddar, 1 package of Monterey Jack and 1/2 of a package of sharp cheddar and spread evenly in a 9 x 13 inch baking dish.

Spread jalapeno peppers over cheese.

Top with a mixture of the remaining cheeses.

In a mixing bowl slowly add the flour to the evaporated milk, blending well.  Add the two eggs and mix all together.  Pour mixture over the casserole.

Bake in a 350 degree preheated oven for about an hour until lightly browned on top.  Let cool for two hours and cut into squares.

Printable recipe

11 responses to “Appetizer Cheese and Jalapeno Bites”

  1. Penny @ The Comforts of Home says:

    Thanks for linking up to Tasty Tuesday Penny. These sound really great! It snowed this morning here 🙁

  2. Susan says:

    This sounds delicious and I can’t wait to try it for a group, Penny! We have an Iron House Hotel, restaurant and Harley Museum here in Milwaukee, naturally since we’re the home of Harley Davidson 🙂 That must have been fun!

  3. Sam Hoffer says:

    I bet these really go well with drinks and I also imagine they disappear fast. We’ve accidently been in Daytona twice during bike week and what a wild place.

  4. Chris says:

    It looks quite cold down there just the same. Then again, I’m looking out the window at snow and it’s almost April. Looking forward to seeing your guys in June! in the mean time I’m pinning this to try.

  5. Pattie @ Olla-Podrida says:

    OMG! These look so incredibly delicious that I just can’t stand it, I want one now! Thanks for the recipe. I will be making these for sure.

  6. Barbara Williams says:

    Bikers have monikers? Had no idea. Looks like you had a blast and your cheese bites look perfect. Definitely going to try these, Penny!

  7. Cathy at Wives with Knives says:

    Bike week sounds fun and is a great chance to visit with friends. This is an interesting recipe, Penny, and looks easy and delicious. Being able to make it ahead is a real plus when guests are visiting. Love the biker names.

  8. Mollybud says:

    Is there a way to use less cheese? If so, would you offer suggestions. Love your recipes and love Lake Lure.

    • Penny Klett says:

      Mollybud, Since this is not my recipe, it is hard for me to respond to that. I tend to like using cheese that I grate myself. So, if you are making substitutions with your own cheese blocks, you can use 2 cups cheese for every bag. I see no reason why you couldn’t try to reduce it to 1 1/2 cups for every bag. Give it a try and if you do let me know. Thanks.

  9. Charlotte says:

    This looks great! When it had been refrigerated, what temp do you use to reheat and how long? Just curious if the cheese will begin to melt, yours looks like it stayed in those precise squares. I want to try this!

    • Penny Klett says:

      Hi Charlotte, I would reheat it at 350 degrees for about 10 min. or until it feels hot. It does not melt because the flour, eggs and milk turn it into a kind of custard. Thanks for your comment.

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