Rating: 4.5 stars 4.5
69 Ratings
  • 5 star values: 46
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

'This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat,' writes Linda Hendrix of Moundville, Missouri.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.

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  • In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.

Nutrition Facts

321 calories; protein 8g; carbohydrates 13.6g; fat 26.4g; cholesterol 121.6mg; sodium 437.4mg. Full Nutrition
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