Mini Mexi Bites

Mini Mexi Bites

The hot pepper cheese adds a subtle spicy flavor to these mini-quiches.

30 min. prep time
24 appetizers
252 Ratings


1/4 cup milk
2 tablespoons chopped roasted red pepper
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
6 ounces (1 1/2 cups) hot pepper jack cheese, shredded
1 (14.1-ounce) box refrigerated pie crusts, at room temperature


Heat oven to 350°F. Spray 24 mini muffin pan cups with no-stick cooking spray.

Combine all ingredients except cheese and pie crusts in bowl. Stir in cheese; set aside.

Cut each pie crust into 12 rounds using 2 1/2-inch round cookie cutter. Gently press 1 pie crust round into each muffin cup.

Evenly pour egg mixture into crust-lined muffin cups. Bake 23-33 minutes or until golden brown.

Recipe Tip

- If you don’t have a cookie cutter, use a 2 1/2-inch round glass and cut around it using a sharp knife.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 appetizer)

Calories: 110

Fat: 7g

Cholesterol: 25mg

Sodium: 160mg

Carbohydrates: 9g

Dietary Fiber: 0g

Protein: 3g

Recipe #13695©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Rave reviews whenever I prepare this recipe. A potluck request whenever we have a function at work or holiday parties or get-togethers. Double the recipe because 24 is never enough!
First made it 5 yrs ago for my daughters Quincinera, they have since become a family favorite and I
always make them went taking a potlock dish to work or gatherings with friends.

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