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    MINI MEXICAN QUICHES


    Source of Recipe


    BBR

    List of Ingredients




    1/2 Cup Butter or Margarine, softened
    1 pkg (3 oz) Cream Cheese, softened
    1 Cup All-Purpose Flour
    1 Cup (4 oz) Monterey Jack Cheese, shredded
    1 Can (4 oz) Chopped Green Chilies, drained
    2 Eggs
    1/2 Cup Whipping Cream
    1/4 tsp. Salt
    1/8 tsp. Pepper

    Recipe



    In a small mixing bowl cream butter & cream cheese. Add flour, beat until well blended. Shape in to 24 one inch balls; cover & refrigerate for 1 hour. Press balls onto the bottom and up sides of greased mini muffin cups. Sprinkle a rounded tsp. of jack cheese and 1/2 tsp. green chilies into each cup. In another bowl, beat eggs, cream, salt and pepper. Spoon into cups. Bake at 350º for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yields 2 dozen.
    Enjoy

 

 

 

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