Chicken Chili Cheese Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 eggs1/2 cup heavy whipping cream1/4 tsp salt1/8 tsp pepper1 cup cooked chicken, diced finely1 4oz can diced green chilies2 Tbsp finely chopped cilantro1/2 cup shredded Monterey Jack30 mini phyllo shells
Heat oven to 350 degrees F. In a small bowl, whisk together the eggs, cream, salt and pepper. In another bowl, toss together the chicken, chilies, cilantro and cheese.
Place phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 tespoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom then add aout another treapoon of egg to each shell, filling it close the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled freeze them for up to 2 weeks or serve. To serve, simply reheat them in the 150 degree oven until heated through, 10-15 minutes. Makes 30 quiches.
Number of Servings: 30
Recipe submitted by SparkPeople user EKOZAKOW.
Place phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 tespoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom then add aout another treapoon of egg to each shell, filling it close the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled freeze them for up to 2 weeks or serve. To serve, simply reheat them in the 150 degree oven until heated through, 10-15 minutes. Makes 30 quiches.
Number of Servings: 30
Recipe submitted by SparkPeople user EKOZAKOW.
Nutritional Info Amount Per Serving
- Calories: 34.2
- Total Fat: 2.5 g
- Cholesterol: 25.6 mg
- Sodium: 44.6 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.0 g
- Protein: 2.7 g
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