Reviewed: May 13, 2012

These are yummy! I made them yesterday for a tea party. The only thing I would do differently is to bake off the dough a little bit before filling. Otherwise it was doughy. I didn't have any problem getting them out of the pans but I did spray them liberally before I pressed in the dough. I also think they would benefit from some cayenne pepper or maybe even some salsa mixed into the batter.

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Reviewer:

Sadie

Cooking Level: Expert

Home Town: Emporium, Pennsylvania, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 13, 2012

I took these to our monthly game night and they were excellent. My only complaint is that the recipe says it will be ready in 50 minutes. So I allowed an hour. This caused a little bit of a problem when I later saw it needs to refrigerate for an hour.

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Reviewer:

laura

Home Town: Anaheim Hills, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Feb. 11, 2012

Awesome and very easy to cook. Great for parties. I've made some adjustments- instead of cheese and jalapeno I filled it with mushrooms and onions sauteed together and sprinkled with shredded mozzarella cheese. It was VERY delicious!

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Reviewer:

Akulina

Reviewed: Jan. 27, 2012

We really liked these. I followed the directions exactly on the crust. It did turn out a little bit greasy, so I may increase the cream cheese and decrease the butter next time to see if that helps. I made four different fillings -- jalapeno cheddar, bacon cheddar, green chili cheddar, and green chili pepper jack. Bacon cheddar was our least favorite. Green chili cheddar (a little bland) and jalapeno cheddar (jalapeno was a little overpowering) tied in the middle. Our favorite was the green chili pepper jack. I cannot imagine using Monterrey Jack cheese; I think they'd be much too bland. My husband mentioned that they should have some sort of dipping sauce, so next time I'll pull out the sour cream and salsa. Thank you for new, unique recipe!

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Reviewer:

Jodi

Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

Great for guests but for my taste, it really needs the spicy sausage that so many recommended. Using the shot glass to spread the dough was a great suggestion.

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Reviewer:

Brenda

Reviewed: Mar. 10, 2011

These are not good

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Reviewer:

Nick

Living In: Marion, Iowa, USA

Reviewed: Jan. 25, 2011

I thought these were great - made them for a Mom's Night Out gathering. Just a slight bit of heat from the green chiles but nothing crazy. Super easy to make - thank you!

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Reviewer:

Meg

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

Reviewed: Dec. 28, 2010

This was a combination of 2 of the recipes that I had been wanting to try...so I gave it a shot. I really liked the flaky texture of the crust, although it was a tad greasy. I used a floured flat bottomed cup to press the dough out into thin circles instead of pressing up the sides. I also omitted the chiles, due to the fact that I was cooking for a toddler. These were super cute and pretty tasty, easily dressed up with some vegetables or whatever you like in quiche!

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Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 20, 2010

These turned out well. Next time I would combine the cheese, peppers, eggs, cream, S&P then spoon into the shells. I'd also use a stronger cheese, sharp or pepperjack.

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Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Jul. 20, 2010

The recipe as written was just ok. They are somewhat boring. I made them once as written and a second time with the same base recipe but I added chorizo and green onions. This was better but still not great. We added some homemade salsa and sour cream to the top after they came out of the oven which helped tremendously. If you keep the crust thin, it definitely makes a difference. Because they're so small, you need more filling and less crust. I suggest using the larger muffin tins or even use four ramekins.

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