Mini Mexican Quiches


Submitted By: Mildred H. Edwards

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.