By Emma Kate Powell, Lowell, Ark.
• 1/2 C butter or margarine, softened
• 2 large eggs
• 3 ounces cream cheese, softened
• 1/2 C whipping cream
• 1 C flour
• 1/4 tsp salt
• 1 C shredded Monterey Jack Cheese
• 1/8 tsp pepper
• 1 can chopped green chilies, undrained
Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour and beat well. Shape dough into a ball, cover and chill for 20 minutes. Shape dough into 36 balls and place in an ungreased mini muffin pan and shape each ball into a shell. Divide shredded cheese and green chilies among the shells. Whisk together eggs and remaining ingredients. Spoon mixture evenly into shells. Bake at 350 degrees for 35 minutes or until set. Serve warm. Note: Powell’s Mexican Quiches recipe won first in the Main Dish category in the 2021 Arkansas Farm Bureau Dairy Foods Contest.
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