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Mini Mexican Cherry Pepper Quiches
Ingredients:

28 -30 fresh red mild cherry peppers
2 large eggs
1 cup whipping cream
14 cup sausage
14 cup frozen sweet corn, thawed
18 cup finely chopped zucchini
18 cup chopped green onion
18 cup chopped fresh mushrooms
1 tablespoon butter
1 tablespoon tomato sauce
14 teaspoon cumin
14 teaspoon chili powder
12 teaspoon salt
14 teaspoon minced garlic
14 teaspoon fresh coarse ground black pepper
12 cup packed four-cheese Mexican blend cheese

Instruction:

In medium-sized bowl, slightly beat egg, whisk in cream, tomato sauce, cumin, chili powder, salt, garlic and pepper. Set aside. In small frying pan, cook sausage, crumbling fine, drain grease. Add butter, corn, green onion, mushrooms and zucchini, cook 3-5 minutes longer til just tender. Add to egg mixture. Cut tops off of peppers and scoop out seeds, place in muffin pan according to size of peppers, fill, sprinkle top with cheese. Bake in 375 degrees oven for 15 minutes til filling is puffed and golden brown. Cool 5 minutes, serve warm.

Source: www.food.com