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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat, writes Linda Hendrix of Moundville, Missouri. Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
1 cup (4 ounces) shredded monterey jack cheese |
1 can (4 ounces) chopped green chilies, drained |
2 eggs |
1/2 cup heavy whipping cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour.
2. 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.
3. Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers. Yield: 2 dozen.
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