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Mexican Quiche Appetizer
with cheese, green chilies, Tabasco

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Mexican Quiche Appetizer
recipe and photograph by Peggy Bucholz for 
www.finedinings.com


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Prep Time:40 min    Total Time: 45 min     Yield: 24

Ingredients:

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

Instruction:

Preheat oven to 350 degrees F.  Grease two miniature muffin tins.

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

Divide dough into 24 balls; press into prepared cups. Top each with grated Pepper Jack and green chilies. Combine beaten eggs with cream, Tabasco, salt and pepper; pour into cups. Bake for 30 minutes or until set and serve.

Wine recommendation: Pinot Gris; Chardonnay

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