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Spicy Mexican Quiche Cups

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Spicy Mexican Quiche Cups
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 22
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Refrigerated pie crust offers you a jump-start on making mini quiches with spice!

Ingredients

1/2
lb bulk hot Italian sausage
1/2
cup shredded Cheddar cheese (2 oz)
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup chopped jalapeño chiles, seeds removed, if desired
6
eggs
6
tablespoons Old El Paso™ Thick 'n Chunky salsa
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions

  • 1 Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.
  • 2 In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.
  • 3 Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.
  • 4 Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.
  • 5 Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
140
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
4g
19%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
260mg
11%
Potassium
50mg
1%
Total Carbohydrate
10g
3%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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