If you are searching for the perfect party appetizer, this one is guaranteed to be a crowd-pleaser. Perhaps you have access to a lot of eggs from your neighbor’s chickens, or maybe you just are in the mood for something a little greasy.
My sister had her baby this weekend and in order to help her out in some way I decided to make one of her husband’s favorites. I had to make something that would keep in the freezer, but I wanted something packed with protein for the new parents that would go well with the soup I made. My mom makes this appetizer any time we have a family gathering, and I always eat them even though they have dairy (which does not sit well with me). So, I tried to change these so they didn’t have any gluten and had a little less cheese. They actually tasted just as good with the tapioca flour and I just can’t go too crazy when they are around. You might want to experiment with less butter. See if you can stop yourself once you try them….enjoy!
Melt the butter. Crack and beat the eggs. Blend in flour, baking powder, salt. The tapioca flour is a bit lumpy at first, so take a whisk and beat it until it is smooth (this takes some time). Add the butter, cheese and chilies. Pour into greased 9 x 13 pan. Bake at 400 for 15 minutes then at 350 for 35-40 minutes. Once it has cooled, cut into squares. This freezes beautifully and you can take them out and microwave them for a party!