Real Texas Tomato Jalapeno Pie Part 2 of 5 Recipe Video
Ingredients
| Pie crust | 1 | |
| Basil leaves | 1⁄2 Cup (8 tbs), washed | |
| Garlic | 3 Clove (15 gm) | |
| For mayonnaise filling | ||
| Mozzarella cheese | 1⁄2 Cup (8 tbs) | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| White pepper | To Taste | |
| For filliing | ||
| Mozzarella cheese | 1⁄2 Cup (8 tbs) | |
| Roma tomatoes | 1 Cup (16 tbs), cut into 1/3 | |
| Jalapeno | 2 Tablespoon, finely chopped | |
| Pecans | 2 Tablespoon, finely chopped | |
Nutrition Facts
Serving size
Calories 453 Calories from Fat 296
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 31.7 mg10.6%
Sodium 459.7 mg19.2%
Total Carbohydrates 29 g9.8%
Dietary Fiber 2.4 g9.6%
Sugars 4.2 g
Protein 10 g20.3%
Vitamin A 17.8% Vitamin C 17.5%
Calcium 16.6% Iron 4.4%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven at 375 degrees F.
2. In a blender, blend together basil and garlic. Set aside.
3. For mayonnaise filling – in a bowl, mix together mozzarella cheese, mayonnaise, parmesan cheese and white pepper. Set aside.
MAKING
4. Place the pie crust into a pie pan and crimp the crust. Place the aluminum foil over the crust and bake for 8 – 10 min.
5. Take out the crust and let it cool for some time.
6. Fill the pie with mozzarella, roma tomatoes, mayonnaise filling, jalapeno and basil paste. Top with pecans and bake for 50 – 60 min. When 5 minute is left take out the pie and remove the aluminum foil and bake for another 5 minutes.
SERVING
7. Slice the pie and serve along with salad.
Editors Review
In Part 2, it is time to make the garlic mixture. This will add flavor and texture to the dish. It is important to make this mixture properly, so watch carefully.Chef
