Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 cup all-purpose flour1 cup shredded Monterey Jack cheese1 can (4 ounces) chopped green chilies, drained2 large eggs1/2 cup heavy whipping cream1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour.
Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells.
Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
