Ingredients

1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Procedure

1.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.

2.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.