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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 (3-oz) package cream cheese, softened
1 cup flour
1 cup (4-oz) shredded Monterey Jack cheese
1 (4-oz) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp pepper
In a 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 tspful of cheese and 1/2 tsp of chilies into each shell.
In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
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MINI MEXICAN QUICHES
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 (3-oz) package cream cheese, softened
1 cup flour
1 cup (4-oz) shredded Monterey Jack cheese
1 (4-oz) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp pepper
In a 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 tspful of cheese and 1/2 tsp of chilies into each shell.
In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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