Spicy Mexican Quiche Cups

By RogRot

Ingredients

• 1/2 lb. bulk hot Italian sausage
• 2 oz. (1/2 c.) shredded Cheddar cheese
• 2 oz. (1/2 c.) shredded mozzarella cheese
• 1/2 c. chopped jalapeño chiles, seeds removed, if desired
• 6 eggs
• 6 Tbls. Old El Paso® Thick 'n Chunky Salsa
• 1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts, softened as directed on pkg.

Preparation

Step 1

1. Heat oven to 425°F. Brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Set aside to cool.
2. In medium bowl, combine cheeses & chiles; mix well. Stir in cooled cooked sausage. Beat eggs thoroughly in another medium bowl. Stir in salsa; mix well.
3. Remove crusts from pouches; unfold crusts. Press out fold lines. With rolling pin, roll each crust to form 12-inch round. With 3 ½-inch cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin c. or fluted tartet pan.
4. Spoon 1 heaping Tbls. cheese mixture into each crust-lined c.. Top each with about 1 Tbls. egg mixture; divide any remaining egg mixture between c..
5. Bake at 425°F. for 14 to 18 min. or until filling is set. If desired, garnish with fresh cilantro.