Mini Mexican Cherry Pepper Quiches

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

Ingredients

• Servings: 10
• 28 -30 fresh red mild cherry peppers
• 2 large eggs
• 1 cup whipping cream
• 1/4 cup sausage
• 1/4 cup frozen sweet corn, thawed
• 1/8 cup finely chopped zucchini
• 1/8 cup chopped green onion
• 1/8 cup chopped fresh mushrooms
• 1 tablespoon butter
• 1 tablespoon tomato sauce
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon minced garlic
• 1/4 teaspoon fresh coarse ground black pepper
• 1/2 cup packed four-cheese mexican blend cheese

Recipe

• 1 in medium-sized bowl, slightly beat egg, whisk in cream, tomato sauce, cumin, chili powder, salt, garlic and pepper.
• 2 set aside.
• 3 in small frying pan, cook sausage, crumbling fine, drain grease.
• 4 add butter, corn, green onion, mushrooms and zucchini, cook 3-5 minutes longer til just tender.
• 5 add to egg mixture.
• 6 cut tops off of peppers and scoop out seeds, place in muffin pan according to size of peppers, fill, sprinkle top with cheese.
• 7 bake in 375º oven for 15 minutes til filling is puffed and golden brown.
• 8 cool 5 minutes, serve warm.