Chicken Chili Cheese Cups

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 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 cheese
• 30 miniature phyllo cups

Recipe

• 1 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.
• 2 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.
• 3 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.