Spicy Mexican Quiche Cups

Spicy Mexican Quiche Cups
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  1. 1/2 lb bulk hot Italian sausage
  2. 1/2 cup shredded Cheddar cheese (2 oz)
  3. 1/2 cup shredded mozzarella cheese (2 oz)
  4. 1/2 cup chopped jalapeño chiles, seeds removed, if desired
  5. 6 eggs
  6. 6 tablespoons Old El Paso™ Thick 'n Chunky salsa
  7. 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  1. 1
  2. 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.
  3. 2
  4. 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.
  5. 3
  6. 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.
  7. 4
  8. 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.
  9. 5
  10. Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.
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