Chicken Chili Cheese Cups – a delicious recipe with eggs, heavy whipping cream, salt, pepper, chicken, green chilies. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the oven to 350u00b0. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
2
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
3
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350u00b0 oven until heated through, 10 to 15 minutes. Makes 30 quiches.
332
kcal
Calories
23
g
Fat
2
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggs, 1/2 cup heavy whipping cream, 1/4 teaspoon salt, 1/8 teaspoon pepper, and more.
Yes, Chicken Chili Cheese Cups falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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