Mini Mexican Quiches

1. 1

   In a small mixing bowl, cream butter and cream cheese.

2. 2

   Add flour; beat until well blended.

3. 3

   Shape into 24 balls; cover and refrigerate for 1 hour.

4. 4

   Press balls onto the bottom and up the sides of greased miniature muffin cups.

5. 5

   Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.

6. 6

   In a bowl, beat eggs, cream, salt and pepper.

7. 7

   Spoon into shells.

8. 8

   Bake at 350 for 30-35 minutes or until golden brown.

9. 9

   Let stand for 5 minutes before serving.

10. 10

    Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.