Mini Mexican Quiches

By á-47

Ingredients

• 1/2 cup butter, softened
• 1 pkg. (3 oz) cream cheese, softened
• 1 cup flour
• 1 cup (4 oz) shredded Monterey Jack cheese
• 1 can (4 oz) chopped green chilies, drained
• 2 eggs
• 1/2 cup heavy whipping cream
• 1/4 tea. salt
• 1/8 tea. pepper

Preparation

Step 1

In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour.

Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 tea. of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells.

Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.