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Mini Mexican Quiches

 Mini Mexican Quiches
"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.
8 ServingsPrep: 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.
Nutritional Facts: 1 serving (3 each) equals 320 calories, 26 g fat (16 g saturated fat), 128 mg cholesterol, 375 mg sodium,

2 of 2

Mini Mexican Quiches (continued)

Nutritional Facts: 14 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.