Mexican Quiche Appetizer

photographs of all my recipes

Mexican Quiche Appetizer
recipe and photograph by www.finedinings.com

Yield: 24

1/2 cups butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 cup grated Pepper Jack cheese
4 ounce can green chilies, chopped
2 eggs, lightly beaten
1/2 cup heavy cream
Dash of Tabasco sauce to taste
1/4 teaspoon salt
black pepper, to taste

In a small mixing bowl blend butter and cream cheese until smooth; slowly add flour; form into a ball, wrap in plastic wrap, chill 2 hours.

Divide dough into 24 balls; press into two buttered miniature muffin pans. Add grated Pepper Jack cheese and chopped green chilies to each cup. Combine beaten eggs, cream, Tabasco sauce, salt and pepper; pour into the cups. Bake at 350° for 30 minutes or until set.

Wine recommendation: Chianti