Green-Chile And Cheddar Bites

• butter for greasing the pans, or mini-muffin liners
• 2 eggs
• 1 cup milk (I used 1%)
• 1 tablespoon creme fraiche
• 1 pinch cayenne pepper, for extra kick, if a kick is desired
• 1/2 cup sifted flour
• 1/2 to 3/4 of a 4-oz. can diced, roasted green chiles, the larger quantity yields a spicier bite
• 1-1/2 cups good-quality grated sharp cheddar cheese, not packed
• Prepared salsa as an accompaniment , if desired

1. Pre-heat oven to 375u0b0 and grease the individual cups of two nonstick mini-muffin tins, each containing 12 little cups (or line them with fluted foil liners).
2. In a medium bowl, using a wire whisk or an electric hand mixer, beat the eggs until foamy. While beating, add the milk, creme fraiche and cayenne pepper to create a smooth mixture. Sift the flour over and beat in until combined- -some tiny lumps will remain.
3. Scrape the batter into a measuring cup with a spout and pour a little batter into each cup until about 1/3 to 1/2 full. Start with the smaller amount to make sure you get to fill all the cups, leaving room for the chiles and cheese.
4. With a teaspoon, drop a small portion of the diced chiles into each cup, about 1/4 to 1/2 t. per cup. Put a few pinches of the cheese on top of the chiles. Press the cheese and chiles slightly into the batter with the teaspoon. Place on a rack in the center of the oven and bake 15-20 minutes, or until puffed and golden. The edges will be nice and brown.
5. Remove from oven and gently remove each custard with a plastic knife or small spatula. Some of them will be a little soft, so de-pan carefully. Cool slightly on a rack to firm up--they will sink down, but that's normal. Serve hot with a small bowl of prepared salsa to spoon over, if desired.

butter, eggs, milk, crueme fraueeche, cayenne pepper, flour, green chiles, good, salsa

Taken from food52.com/recipes/15266-green-chile-and-cheddar-bites (may not work)