Mini Mexican Quiches

Submitted by: June Shockley

 Ingredients:

• 1/2 cup butter, softened
• 3 oz. cream cheese, softened
• 1 cup all-purpose flour
• 1 cup shredded monterey jack cheese
• 1 (4 oz) can chopped green chiles, drained
• 2 eggs
• 1/2 cup whipping cream
• 1/4 t. salt
• 1/2 t. pepper

 Directions

•  In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; Cover and refrigerate 1 hour ( I did overnight). Press balls into bottom and up sides of greased mini muffin pans. Sprinkle a rounded teaspoon of cheese into each shell.

• In a bowl beat eggs, cream, pepper, salt and chiles. Spoon into shells.

Bake

•  350 degrees  for 30 minutes. Let stand 5 minutes before serving. Refrigerate leftovers