Thursday, June 12, 2008

Chicken Chili Cheese Cups


2 Eggs
1/2 cup Heavy Whipping Cream
1/4 tsp Salt
1/8 tsp Pepper
1 cup Cooked Chicken (Finely Diced)
1-4oz can Diced Green Chilis
2 Tbsp Cilantro (Finely Chopped)
1/2 cup Monterey Jack Shredded Cheese
30 Mini Phyllo Shells


Heat oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. Place phyllo shells on a baking sheet lines with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg mixture can settle to the bottom. Then add another teaspoon of egg to each shell, filling it close to the top. Bake the cups until the custard is set, about 15 minutes.