Tarts - Mini Tortilla Quiches
By á-47
Be sure to reserve the tortilla scraps for the crust of the Chipotle-Cheddar Cheesecake with Chunky Salsa
Ingredients
- nonstick spray
- 5 10" plain, spinach or tomato flour tortillas
- 1 cup chopped fresh cilantro
- 1/2 cup half-and-half or light cream
- 1/2 cup sliced green onions
- 2 eggs
- 1/4 te. salt
- 1/8 tea. cayenne pepper
- 3 Tbsp. sour cream, for garnish
- paprika, for garnish
- recipe didn't call for it, but how about some shredded cheese in the mixture?
- finely diced Jalapeno or poblano?
Preparation
Step 1
Preheat oven to 375 degrees. Lightly coat 32 1 3/4" muffin cups with nonstick spray; set aside.
Using a 3" round cutter, cut 32 circles from the tortillas; gently press one round into each muffin cup, pleating rounds as necessary to fit (reserve tortilla scarps for crust of Chipotle-Cheddar Cheesecake with Chunky Salsa). Set cups aside.
For filling: in a blender, combine cilantro, half-and-half, green onions, eggs, salt and cayenne, cover and blend until the mixture is smooth. Spoon a scant tablespoon filing into each tortilla-lined muffin cup.
Bake about 15 minutes or until filing is completely set when poked near center with a toothpick. Carefully remove quiches from muffin cups.
Before serving, spoon 1/4 tea. sour cream atop each warm quiche and sprinkle with paprika.
NOTE: if you only have one mini muffin pan, prepare the tortilla rounds and filling as directed, and bake the quiches in 3 batches, keeping the filing chilled between batches.