Chicken Chile Cheese Quiche Cups

Preheat oven to 350^oF. Arrange the phyllo shells on a baking sheet lined with parchment paper.

In a small bowl, whisk together the eggs, cream, salt, and pepper.

In another small bowl, toss together the chicken, chiles, cilantro and cheese.

Spoon 1 rounded teaspoon of chicken filling into each phyllo 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.

Add another small amount of the chicken mixture to each shell, and add about another teaspoon of the egg mixture, filling it close to the top.

Bake the cups about 15 minutes, or until the center is set. Serve warm. Leftovers should be covered tightly and stored in the refrigerator.

Add some diced jalapeños to spice them up a bit.

After the quiche cups have cooled, you can freeze them in a sealed container. To serve, reheat them in a 350^oF oven for about 10-15 minutes.

PER SERVING (1 SERVING/CUP, 22g): 45 calories, 30 calories from fat, 3g total fat, 2g saturated fat, 0g trans fat, 25mg cholesterol, 70mg sodium, 1g carbohydrates, 0g dietary fiber, 0g sugars, 3g protein, 3mcg folate, 0mg vitamin C, 0mg iron.

Looking for other appetizer recipes? You might like:

• Spicy Beef Tortilla Roll-Ups
• Jalapeño-Bacon Cheese Balls
• Pigs in a Blanket
• Multigrain Bruschetta
• Barbecue Pinwheels