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Full Online Book HomeLearning KitchenAppetizers - Mexican Mini Mexican Quiche
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Appetizers - Mexican Mini Mexican Quiche Post by :biztalk Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2233

Click below to download : Appetizers - Mexican Mini Mexican Quiche (Format : PDF)

Appetizers - Mexican Mini Mexican Quiche

1/2 cup butter or margarine, softened
1 package cream cheese, (3 oz.) softened
1 cup all-purpose flour
1 cup grated Monterey Jack cheese (or pepper Jack)
1 can green chilies, (4 oz.) chopped
2 eggs, lightly beaten
1/2 cup heavy cream (or half-and-half)
1/4 teaspoon salt
freshly ground black pepper to taste

In a medium mixing bowl, combine butter and cream cheese; blend until smooth. Stir in flour.

Form dough into a ball and wrap in waxed paper.

Chill 2 to 3 hours.

Preheat oven to 350 degrees.

Divide ball into 24 small balls (or just pinch off one at a time and press into mini muffin tins) and press into lightly greased cups of miniature muffin pans to form shells.

Sprinkle cheese and chilies in bottom of each small pastry shell.

Combine eggs, cream, salt and pepper. Pour over cheese and chlies in pastry shells.

Bake 30 to 35 minutes.
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Appetizers - Mexican Olivette's Poblano Dip Appetizers - Mexican Olivette's Poblano Dip

Appetizers - Mexican Olivette's Poblano Dip
3 poblano peppers 1/2 yellow onion 3 cloves garlic -- (skin on) 1 teaspoon olive oil 2 ounces softened cream cheese 2 ounces Monterey jack cheese 3/4 cup sour cream 2 teaspoons milk juice of 1/2 lime 3 tablespoons coarsely chopped cilantro 1/2 teaspoon salt 1/4 teaspoon black pepper Preheat oven to 475 degrees. Place poblanos, onion, and garlic on a baking sheet. Lightly coat with oil. Roast 5 minutes; check garlic. Remove garlic when it becomes soft, roasting more if necessary. Remove poblano when charred and wrinkled, about 13 more minutes. Place in a plastic bag to steam. When onion

Appetizers - Mexican Meatballs (albondigas) Appetizers - Mexican Meatballs (albondigas)

Appetizers - Mexican Meatballs (albondigas)
1 beaten egg 3/4 cup soft bread crumbs 1/4 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp dried oregano 1 lb. ground beef 1/2 lb. ground pork 24 pimento stuffed olives 1 (16 oz.) can tomatoes, cut up 1/2 cup water 1/4 cup chopped onion 2 tsp. instant beef bouillon 1 clove garlic, minced 1/4 tsp. dried oregano, crushed bottled hot pepper sauce In a bowl, combine egg, bread crumbs, milk, salt, pepper and oregano; mix well. Add beef and pork; combine thoroughly. Shape meat mixture into 24 meatballs around the 24 olives. Set aside. In 10 inch skillet,