Shelly's Recipe

CHICKEN CHILI CHEESE CUPS

Category: Hot

2 eggs
1/2 cup heavy whipping cream
1/4 tsp salt
1/8 tsp pepper
1 cup cooked chicken, finely diced
1 (4oz) can diced green chilies
2 tbsp finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells

Heat the oven to 350. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded tsp of chicken filling into each shell, then add about 1 tsp of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another tsp of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simple reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.