Marvelous Mini Mexican Quiches

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini-muffin tin thoroughly. (5 minutes)

Recipe View 20 mins In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the flour, mixing until a dough forms. Divide the dough into 24 equal-sized balls. Refrigerate for at least 15 minutes to make it easier to handle. (20 minutes)

Recipe View 10 mins In a separate bowl, whisk together the eggs and milk until well combined. Stir in the shredded Monterey Jack cheese, browned chorizo sausage, diced green chiles, red onion, cilantro, garlic powder, chili powder, black pepper, ground cumin, cayenne pepper (if using), and salt. (10 minutes)

Recipe View 15 mins Remove the dough balls from the refrigerator. Place one dough ball into each prepared muffin cup. Gently press the dough into the base and up the sides of the cup to form a thin crust. (15 minutes)

Recipe View 5 mins Spoon the egg mixture into each dough cup, filling almost to the top. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until the center of the quiches are set and the crust is golden brown. (25 minutes)

Recipe View 10 mins Let the mini-quiches cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature. (10 minutes)