Mini Mexican Quiches

1. 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. 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. 3

   Bake at 350u00b0 for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.