These Spicy Mexican Quiche Cups are fantastic appetizers, and not really all that difficult to make. You will use packaged refrigerated pie crusts to help speed up the process, then add your hot and zesty fillings.
1/2 pound bulk hot Italian sausage
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped jalapeno chiles, seeds removed, if desired
6 tablespoons thick and/or chunky salsa
1 package (15-oz.) refrigerated pie crusts, softened as directed on package
Heat oven to 425 degrees. Brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Set aside to cool.
In 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 mini tart pans.
Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
Bake at 425 degrees for 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro.
Recipe makes 22 appetizers.
Serving size: 1 appetizer
Calories: 140; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 70mg; Sodium: 250mg; Carbohydrates: 10g Protein: 5g; Sugars: 1g; Fiber: 0g
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