1 (15-oz.) pkg. refrigerated pie crusts, softened as directed on package
1/2 lb. bulk hot Italian sausage
2 oz. (1/2 cup) shredded Cheddar cheese
2 oz. (1/2 cup) shredded mozzarella cheese
1/2 cup chopped jalapeņo chiles, seeds removed, if desired
6 eggs
6 tbsps thick 'n chunky salsa

Spicy Mexican Quiche Cups

1. Heat oven to 425° F. Brown sausage in a medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Set aside to cool.
2. In a medium bowl, combine cheeses and chiles; mix well. Stir in cooled cooked sausage.
3. Beat eggs thoroughly in another medium bowl. Stir in salsa; mix well.
4. Remove crusts from pouches; unfold crusts. Press out fold lines. With rolling pin, roll each crust to form 12-inch round. With 3 1/2-inch cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
5. Press each round into ungreased muffin cup or fluted tartet pan. Spoon 1 heaping tbsp. cheese mixture into each crust-lined cup. Top each with about 1 tbsp. egg mixture; divide any remaining egg mixture between cups.
6. Bake at 425° F. for 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro.
   Makes 22 appetizers
   Preparation time: 45 minutes