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Mini Mexican Quiches

By: Linda Hendrix

"'This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat,' writes Linda Hendrix of Moundville, Missouri."

Rate/Review | Read Reviews (56)

What to Drink?
	Sauvignon Blanc

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup 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

Directions

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 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.