Delicious Chicken Chili Cheese Cups

These chicken chili cheese cups are always a big hit at any party.

I made homemade phyllo dough for these Mexican mini quiches but you certainly may buy the phyllo cups in the frozen section of the grocery aisle. You may also use some flour tortillas cut into quarters - one quarter per muffin cup - or uncooked wonton wrappers.

I have a secret....these cheese quiches freeze well and can be made in advance and then reheated for your tea party. After baking them and cooling them completely, freeze them. They will keep best for 2 weeks. When you are ready to reheat them pop them into a hot oven - 350 degrees - for 10 to 15 minutes. Voila!

So make them and please come back to leave a review! Your reviews are so important to other cooks.

Chicken Chili Cheese Cups - Comments and reviews.

Mexican Mini Quiches: Ingredients

1/2 cup of heavy cream - also called whipping cream

1/4 teaspoon of salt

1/8 to 1/4 teaspoon of pepper

1/2 cup of cooked chicken - diced into small pieces

1 can - 4 oz - of diced green chilies

1 tablespoon of finely chopped cilantro - I used the Pampered Chef chopper

1 tablespoon of finely chopped green onions

1 tablespoon of finely chopped red onions

1/2 a tomato - finely diced

1/2 cup of grated Monterey Jack cheese - or Cheddar (for a stronger flavor) or a blend of both

Either homemade phyllo dough cut with a cookie cutter into about 2 1/4 inch circles - or 30 mini phyllo shells - or see above for other alternatives

Chicken Chili Cheese Cups: Method

Place the phyllo dough into greased mini muffin cups.

In a bowl, whisk together the beaten eggs and the heavy cream. Add the salt and pepper. Mix well.

In a medium size bowl, mix the chicken, chilies, tomato, cilantro, red onion, green onion and cheese.

In order to assemble your Mexican mini quiches, place about 1 rounded teaspoon of the chicken mixture in each cup, then add 1 teaspoon of the egg mixture. Bake your Mexican quiches at 350 degrees for 15 minutes or until the egg custard is set.