Chicken, Green Chilies & Cheese Cups

• 2 eggs
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chicken, cooked & diced
• 1 (4 ounce) can diced green chilies
• 2 tablespoons cilantro, finely chopped
• 1/2 cup monterey jack cheese, shredded
• 30 miniature phyllo cups

1. Heat the oven to 350.
2. In a small bowl, whisk together the eggs, cream , salt & pepper.
3. In another bowl, mix the chicken, chilies, cilantro & cheese.
4. Place the phyllo cups on a baking sheet lined with parchment paper or foil. Spoon 1 rounded tsp of chicken filling into each shell, then add about 1 tsp of egg mixture. Let the shells sit for about 1 minute so the egg can settle to the bottom, then top with another tsp of egg mixture-filling it close to the top.
5. Bake cups about 15 minutes, or until filling has set.
6. *After cooling, can be frozen for upt to 2 weeks-reheat @ 350 for 10-15 min.*.

eggs, heavy whipping cream, salt, pepper, chicken, green chilies, cilantro, monterey jack cheese, phyllo

Taken from www.food.com/recipe/chicken-green-chilies-cheese-cups-310974 (may not work)