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TEST KITCHEN APPROVED

Mini Mexican Quiches

Name: Mini Mexican Quiches
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 dozen
Cuisine: North America, Mexican
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 chiles, drained; 2 large eggs; 1/2 cup heavy whipping cream; 1/4 teaspoon salt; 1/8 teaspoon pepper

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 20 min. + chilling Bake: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by Linda Hendrix, Moundville, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 12, 2023

"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.

TEST KITCHEN APPROVED

Mini Mexican Quiches

5 Reviews Add your review

Yield:2 dozen

Prep:20 min

Cook:30 min

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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 chiles, drained
2 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Text Ingredients

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Directions

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 chiles 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.