Something Fun & Different

Chicken Chili Cheese Cups

Ingredients:

2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells

Step 1
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Step 2
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Step 3
Bake the cups until the custard is set, about 15 minutes.(Mine seemed to take closer to 20)

After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

These were really easy and really yummy. Make sure you use enough cilantro for flavor (I estimated and needed a little more) These are more an appetizer or party food, but we had them for dinner with other sides and it was perfectly light and tasty for a summer meal. The phyllo cups give them a fancy polished look. (I found mine at Target)