Mini Mexican Quiches Recipe

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Mini Mexican Quiches Recipe
Mini Mexican Quiches Recipe photo by Taste of Home
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Mini Mexican Quiches Recipe

Read Reviews
4 5 5
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + standing
MAKES:
8 servings
TOTAL 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 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. Yield: 2 dozen.
Originally published as Mini Mexican Quiches in Taste of Home October/November 2001, p8

Nutritional Facts

3 each: 320 calories, 26g fat (16g saturated fat), 128mg cholesterol, 375mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Mini Mexican Quiches in Taste of Home October/November 2001, p8

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Reviews forMini Mexican Quiches

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talon49 User ID: 5185084 92877
Reviewed Mar. 13, 2012

"Followed recipe exactly, made no modifications. The dough is easy to work with & I got 24 balls. This was fully cooked in 30 mins & looked beautiful when done. But family & friends felt the filling was lacking flavor. Any suggestions?"

MY REVIEW
Tasha702 User ID: 5782906 109597
Reviewed Jan. 25, 2011

"This recipe is very blah as is. Adding salsa was a must b/c it was flavorless without it. I made these for a NY Day party. My sis-in-law was the only one who ate them."

MY REVIEW
katlaydee3 User ID: 3741999 74058
Reviewed Oct. 11, 2010

"Loved this little quiches. I served them with chili instead of cornbread."

MY REVIEW
Kimbra76 User ID: 3608554 56298
Reviewed Dec. 3, 2009

"Super yummy!! I didn't have green chilies on hand when I made this recipe so I used fresh red bell pepper! It was excellent! The red color makes this a festive appetizer for the holidays - or add both the red and the green for more pizazz!"

MY REVIEW
NevadaRose User ID: 4283670 81412
Reviewed Nov. 2, 2009

"Made these for my work-mates and they really loved them - Nice recipe that isn't hard to make, but tastes great"

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