Mini Mexican Quiches Recipe

Nutrition Facts

  • One serving:
  • (3 each)
  • Calories:
  • 320
  • Fat:
  • 26 g
  • Saturated Fat:
  • 16 g
  • Cholesterol:
  • 128 mg
  • Sodium:
  • 375 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 1 g
  • Protein:
  • 8 g


Tomato Quiche

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm... View this recipe »



Mini Mexican Quiches

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"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.

SERVINGS: 8

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 20 min. + chilling Bake: 30 min. + standing

Ingredients:

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup all-purpose flour
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 eggs
  • 1/2 cup heavy 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° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yield: 2 dozen.


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