Skip Navigation Links
  Skip Navigation Links  
   

Appetizers - Mini Mexican Quiches



INGREDIENTS
  • 1/2 cup butter or margarine, softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 (4-ounce) can chopped green chilies, drained
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

INSTRUCTIONS
In a small mixing bowl, cream butter and cream cheese. 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 teaspoon of chilies into each shell.
In a bowl, beat eggs, cream, salt, and pepper. Spoon into shells. Bake at 350ยบ for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
 
 
 
 
Submitted By: Mildred H. Edwards
Lebanon
Wilson Farmers Co-op
Number of Servings: 24
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice