Mini Mexican Quiches

1/2 c. butter, softened

3 oz. cream cheese, softened

1 c. all-purpose flour

1 c. shredded Monterey Jack cheese

4 oz. chopped green chiles, drained

2 eggs

1/2 c. heavy whipping cream

1/4 tsp. salt

1/8 tsp. pepper

In a small bowl, cream butter and cream cheese together. Add flour and beat until well blended. Shape into 24 balls. Cover and refrigerate for 1 hour.

Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 tsp. of chiles into each shell. In a bowl, beat eggs, cream, salt, and pepper together. Spoon into shells.

Bake at 350 degrees for 30 to 35 minutes or until golden brown. Let stand for 5 minutes before serving.

2 dozen