Green-Chile And Cheddar Bites

1. 1

   Pre-heat oven to 375u00b0 and grease the individual cups of two nonstick mini-muffin tins, each containing 12 little cups (or line them with fluted foil liners).

2. 2

   In a medium bowl, using a wire whisk or an electric hand mixer, beat the eggs until foamy. While beating, add the milk, creme fraiche and cayenne pepper to create a smooth mixture. Sift the flour over and beat in until combined- -some tiny lumps will remain.

3. 3

   Scrape the batter into a measuring cup with a spout and pour a little batter into each cup until about 1/3 to 1/2 full. Start with the smaller amount to make sure you get to fill all the cups, leaving room for the chiles and cheese.

4. 4

   With a teaspoon, drop a small portion of the diced chiles into each cup, about 1/4 to 1/2 t. per cup. Put a few pinches of the cheese on top of the chiles. Press the cheese and chiles slightly into the batter with the teaspoon. Place on a rack in the center of the oven and bake 15-20 minutes, or until puffed and golden. The edges will be nice and brown.

5. 5

   Remove from oven and gently remove each custard with a plastic knife or small spatula. Some of them will be a little soft, so de-pan carefully. Cool slightly on a rack to firm up--they will sink down, but that's normal. Serve hot with a small bowl of prepared salsa to spoon over, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.