1/2 c margarine, softened
1 (3oz)cream cheese, softened
1 c flour
1 c shredded Monterey Jack cheese
1 (4oz)chopped green chilies, drained
2 eggs
1/2 c whipping cream
1/4 tsp salt
1/8 tsp pepper

Cream butter and cream cheese. Add flour; beat til 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.

Beat eggs, cream, salt and pepper. Spoon into shells.

Bake at 350 30-35 min,til golden brown.
Let stand for 5 minutes before serving. Refrigerate leftovers.

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Avoid Fruits~N~Nuts....you are what you eat!!!

Oooh, that looks good-- I'm going to a neighborhood barbecue later and needed an appetizer recipe! Thanks-- I'll let you know how they turn out.