MINI MEXICAN QUICHES

Mini Mexican Quiches image

"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.

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
2 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small bowl, beat butter and cream cheese until smooth. Gradually 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° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.