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Mexican Quiches - Mini-Sized

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.2545
Energy (kCal)1271.6372
Carbohydrates (g)61.9127
Total fats (g)96.8044
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened. | 3. Shape into 24 balls. | 4. Cover and chill about 1 hour. | 5. Press into bottom and a little way up the sides of pan. | 6. FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust. | 7. Add 1/2 teaspoon of green chiles on top cheese. | 8. In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section. | 9. If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper. | 10. Bake for about 30-35 minutes until just slightly golden on top. | 11. Let stand 5 minutes before removing from pans. | 12. Serve warm, but also good at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    cream cheese 3 ounces softened 250.8975 2.9768 6.0386 24.3243
    purpose flour 1 cup 100.8667 0.0 22.44 0.5667
    monterey jack cheese 4 ounces shredded 100.8667 0.0 22.44 0.5667
    green chilies 1 can drained 97.1514 24.0 0.0 0.0
    egg substitute 1/2 cup - - - -
    milk 1/4 cup skim 138.0 3.324 1.374 14.304
    salt 1/4 teaspoon - - - -
    black pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    red pepper flake crushed 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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