Mini Mexican Quiches

• 12 cup butter or 12 cup margarine, softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup all-purpose flour
• 1 cup shredded monterey jack cheese
• 1 can chopped green chili, drained
• 2 eggs
• 12 cup whipping cream
• 14 teaspoon salt
• 18 teaspoon pepper

1. In a small mixing bowl, cream butter and cream cheese.
2. Add flour; beat until well blended.
3. Shape into 24 balls; cover and refrigerate for 1 hour.
4. Press balls onto the bottom and up the sides of greased miniature muffin cups.
5. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
6. In a bowl, beat eggs, cream, salt and pepper.
7. Spoon into shells.
8. Bake at 350 for 30-35 minutes or until golden brown.
9. Let stand for 5 minutes before serving.
10. Refrigerate leftovers.

butter, cream cheese, flour, shredded monterey jack cheese, green chili, eggs, whipping cream, salt, pepper

Taken from www.food.com/recipe/mini-mexican-quiches-36723 (may not work)