Spicy Mexican Quiche Cups
Prep Time: 30 min ; Start to Finish: 50 min
| | Refrigerated pie crust offers you a jump-start on making mini quiches with spice! | | | | Ingredients: | | 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 |
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| | Preparation Directions: | | 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. |
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22 appetizers
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