I added the jalapeno, listed as an optional ingredient, but it should have been sauteed or maybe picked diced jalapenos would have had a less harsh “green” taste. Maybe even a canned green chili would be a nice addition instead.

It could have used more salt, and black pepper, possibly some garlic.

Also it seemed more of a quiche type filling rather than a pudding. If a pudding consistency was desired I’d add some corn meal or flour. Also this might help with the watery consistency. Before adding the cheese I had to drain off the tops of the filling.

Thanks for the head start I’ll def. try this again with my own adjustments.