Post by jewels on Jun 14, 2007 9:34:34 GMT -5
Spicy Mexican Quiche Cups
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 22 appetizers Nutrition Information
Refrigerated pie crust offers you a jump-start on making mini quiches with spice!
1/2 lb bulk hot Italian sausage
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup chopped jalapeño chiles, seeds removed, if desired
6 eggs
6 tablespoons Old El Paso® Thick 'n Chunky salsa
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 . Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
2 . In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
3 . Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
4 . Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
5 . Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 22 appetizers Nutrition Information
Refrigerated pie crust offers you a jump-start on making mini quiches with spice!
1/2 lb bulk hot Italian sausage
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup chopped jalapeño chiles, seeds removed, if desired
6 eggs
6 tablespoons Old El Paso® Thick 'n Chunky salsa
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 . Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
2 . In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
3 . Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
4 . Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
5 . Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.
