Mexican Quiches Mini Sized Food

MINI MEXICAN QUICHES

Steps:

• In a large skillet heat the oil over medium high heat. Add the minced garlic and chopped jalapeno and saute for 5 minutes until fragrant. Add the ground pork and cook until meat is completely cooked. Add the paprika and red pepper flakes and combine. Taste and season with salt and pepper. Set aside.
• Using a 2.5 inch diameter round cookie cutter, cut the tortillas into small circles. Each large tortilla should yield 4 smaller circles. (Adjust the following depending on the number of mini cupcake tins you have - mine yielded 12 per sheet.) Microwave 12 of the smaller circle for 20 seconds until they are more pliable. Place each small circle over a cupcake hole and push down to form a small cup like form. Bake in a 375 degree oven for 12 minutes until the tortilla holds the cup like shape. Repeat this process for the remaining small tortillas.
• Once the tortilla cups have been bakes. Add 1 tbsp of the pork mixture into the cup. Top with shredded cheddar and bake on a baking sheet until the cheese is melted.
• Once cheese has melted remove from the oven, top with 2 cubes of avocado and a chive on top.
• These are best served warm so make sure to pop these delicious bites into your mouth shortly after baking... but not too soon - I don't want any burned mouths or something terrible like that!

MARVELOUS MINI MEXICAN QUICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
• Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
• Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
• Bake in preheated oven until center of quiche is set, 25 minutes.

MINI MEXICAN QUICHES

Steps:

• 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.

MINI CHORIZO QUICHES

Steps:

• Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
• Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
• Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
• Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
• Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

MEXICAN QUICHES - MINI-SIZED

Steps:

• Preheat oven to 350 degrees.
• CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
• Shape into 24 balls.
• Cover and chill about 1 hour.
• Press into bottom and a little way up the sides of pan.
• FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
• Add 1/2 teaspoon of green chiles on top cheese.
• In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
• If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
• Bake for about 30-35 minutes until just slightly golden on top.
• Let stand 5 minutes before removing from pans.
• Serve warm, but also good at room temperature.

MINI MEXICAN QUICHES

Steps:

• In a small mixing bowl, cream butter and cream cheese.
• 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 golden brown.
• Let stand for 5 minutes before serving.
• Refrigerate leftovers.

MINI MEXICAN QUICHES

Steps:

• Heat oven to 425 degrees.
• Set aside an ungreased muffin pan.
• Brown and drain sausage in medium skillet and set aside.
• In a medium bowl combine cheese and chilies and stir in sausage.
• In a separate bowl beat eggs well and stir in salsa.
• Do not combine mixtures.
• Roll out pie crusts to a 12 inch round and use a biscuit cutter (3 1/2 inches) to cut out circles.
• You should have 22 rounds.
• Press each round into a muffin cup to form a crust.
• Spoon 1 heaping Tbl.
• cheese and chili mixture into crust lined cup.
• Top with egg mixture (@1Tbl.) and divide egg mixture evenly among cups.
• Bake at 425 degrees for 14-18 minutes until filling is set.

MINI MEXICAN CHERRY PEPPER QUICHES

Steps:

• In medium-sized bowl, slightly beat egg, whisk in cream, tomato sauce, cumin, chili powder, salt, garlic and pepper.
• Set aside.
• In small frying pan, cook sausage, crumbling fine, drain grease.
• Add butter, corn, green onion, mushrooms and zucchini, cook 3-5 minutes longer til just tender.
• Add to egg mixture.
• Cut tops off of peppers and scoop out seeds, place in muffin pan according to size of peppers, fill, sprinkle top with cheese.
• Bake in 375º oven for 15 minutes til filling is puffed and golden brown.
• Cool 5 minutes, serve warm.

MEXICAN QUICHE

Steps:

• Heat oven to 375°F
• Whisk eggs and milk in large bowl until blended. Add vegetables, chorizo and half the cheese; mix well.
• Pour into pie crust; place on baking sheet.
• Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Remove quiche from oven. Let stand 10 min. before cutting into wedges.
• Serve topped with sour cream and cilantro.

MINI TACO QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
• Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
• Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
• Bake in the preheated oven until heated through, about 25 minutes.

MINI MEXICAN SLIDERS

Steps:

• Gently combine beef, bell pepper, Worcestershire and oregano. Shape into 12 mini patties.
• Grill or broil patties 4 to 6 minutes for medium doneness (160°F internal temperature), turning once.
• Arrange lettuce on rolls. Place burgers on rolls and top with Cheddar cheese.