Categories: Appetizer, chicken
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
Directions
-
Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
-
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.
-
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.