This recipe works well as an appetizer for the holidays!

Mini Mexican Quiches

Ingredients

1/2 cup butter, softened
1 — 3 oz. package cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 — 4 oz. can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon 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 for one hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.

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

~Bake at 350° for 30 to 35 minutes (or until golden brown). Let stand for five minutes before serving.

~Refrigerate leftovers.

~Makes two dozen.