Ingredients: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 jalape�o chiles, seeds removed, if desired
6 eggs
6 tbsps thick 'n chunky salsa |
Spicy Mexican Quiche Cups
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Method:
- Heat oven to 425� F. Brown sausage in a medium skillet over medium heat until
thoroughly cooked, stirring frequently. Drain. Set aside to cool.
- In a medium bowl, combine cheeses and chiles; mix well. Stir in cooled cooked sausage.
- Beat eggs thoroughly in another medium bowl. Stir in salsa; mix well.
- 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.
- 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.
- 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
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