Saturday, March 23, 2013

Spring Break and a Posh Picnic Recipe

I've been enjoying spending time with my kids this week during their Spring Break! Although we've filled our time doing school projects, dentist appointments, and a marathon Monopoly game, we did happen to find one day of pleasant temperatures, perfect for a picnic! We packed lemonade, grapes, pretzels, brownies, and adorably cute and equally delicious "Chicken Chile Cheese Cups." These bite-size treats make wonderful picnic food but work equally well for cocktail parties, tailgates, block parties, or appetizers for a proper meal! These tiny quiches, that utilize store-bought mini phyllo cups, can be made ahead and frozen for up to 2 weeks, then simply reheated in the oven! How convenient! In addition, no picnic is complete without packing some bottles of bubbles! Happy Spring!

Chicken Chile Cheese Cups

Makes 30 cups


2 eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1, 4 ounce can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese
30 mini phyllo shells


Preheat oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of the chicken filling into each shell, then add about 1 teaspoon of the egg mixture. (Pour it in slowly so it doesn't run over the edges!) Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell (slowly), filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350 degree oven until heated through, 10-15 minutes.

How cute!

I found this great recipe from!

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