Mexican Quiche Appetizer
recipe
and photograph by www.finedinings.com
Yield: 24
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 cup grated Pepper Jack cheese
1 (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 buttered miniature
muffin cups. Add cheese and green chilies to each cup. Combine eggs, cream, Tabasco, salt and pepper; pour over cheese and
chilies. Bake at 350° for 30 minutes or until set.
Wine recommendation: Chianti
See more of my
Appetizer Recipes
with photographs
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