Party Recipe--Mexican Quiche Appetizers

Mexican Quiche appetizers

Yield: 24 appetizers
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup grated Pepper Jack cheese
1 (4 ounce) can green chilies, chopped
2 eggs, lightly beaten
1/2 cup heavy cream
Dash of Tabasco to taste
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 and form dough into a ball; wrap in plastic or waxed paper and chill 2 to 3 hours.Preheat oven to 350° F. Lightly grease 2 miniature muffin tins. Divide the dough into 2 balls. and press into miniature muffin pan to form shells. Sprinkle cheese and chilies in the bottom of each small pastry shell. Combine eggs, cream, Tabasco, salt and pepper. Pour over cheese and chilies in pastry shells. Bake 30 to 35 minutes.They can be made up to 1 week ahead and frozen. To serve, take from freezer, allow them to reach room temperature, warm in a 325° F. oven.
Wine recommendation: Chardonnay