Chile Con Queso Mini-Bites
Submitted by momma1
Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.
YIELD
30 servingsPREP
20 minCOOK
25 minREADY
45 minThese little two-bite wonders are basically chile con queso in solid form, and they’re dangerously poppable.
Beaten eggs get mixed with two cheeses, sauteed tomato, green onions, and chopped green chiles spiced with chili powder and cumin.
A teaspoon of the mixture goes into each mini muffin cup and bakes until puffed and set.
They come out golden, cheesy, and just spicy enough to keep you reaching for one more.
Pro Tips
- Fill each muffin cup with exactly one teaspoon. Overfilling causes them to stick together and lose their cute mini shape.
- Let them cool in the pan for a full minute before loosening with a knife. Pop them out too early and they tear.
- These reheat well in the oven, so make them ahead for party day. A quick blast at high heat brings back the crispy edges.
Ingredients
Directions
Coat a nonstick skillet with cooking spray; place over heat until hot.
Add tomato, green onions and garlic. Sauté until onions are tender.
Combine tomato mixture, eggs, cheeses, chili powder, cumin, red pepper and chopped green chiles.
Stir well, spoon 1 teaspoon mixture into minature muffin pans coated with cooking spray.
Bake at 425℉ (220℃) for 8 to 10 min. or until centers are set. remove from oven; let cool in pans 1 min.
Loosen edges with knife and remove from pans.
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