Claudia’s Cheese and Peppers

Claudia's cheese and peppers appetizer with toothpicks
This tasty appetizer – also known as a “horror d’hoover” – comes from Barbara Cole of s/v Complexity, who got it from Claudia Hendricks of Ogden, Utah. Along with their spouses, they learned to sail together on Great Salt Lake, Bear Lake and the Sea of Cortez.

According to Barbara, “As you know, my oven has a will of its own when it comes to temperatures, so like everything else I bake on my boat, I just baked it until it was done.
I took it out after a toothpick came clean and the top started thinking about turning brown.” Barbara’s one of the finest cooks I know, and one of those amazing people who can bake things without even using a recipe most of the time.

10 oz sharp cheddar cheese
7 oz diced jalapeno peppers (if you are not spicy-tolerant, you could probably substitute mild green chilies)
4 eggs

Scramble eggs.
Shred cheese and mix in eggs.
Drain peppers and spread on bottom of a pie pan, cover with cheese/egg mix.
Bake at 350 F for 40 minutes.
Cool and slice.
Eat.

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