| | Directions | | Beat butter, cream cheese and flour until well blended. Shape into 24 balls, cover and refrigerate. Press balls into bottom and up sides of a lightly greased mini muffin pan. Place 1 teaspoon of cheese and 1/2 teaspoon of green chilies in each shell. Beat eggs, cream, salt and pepper. Spoon egg mixture into each shell. Bake at 350° for 30 minutes. |
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Servings: 24
|  | | Ingredients | | - | | 1/2 cup butter, softened |
| - | | 3 ounces cream cheese, softened |
| - | | 1 cup flour |
| - | | 1 cup Monterey Jack cheese, shredded |
| - | | 1 can chopped green chilies |
| - | | 2 eggs |
| - | | 1/2 cup whipping cream |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
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