1/2 cup heavy whipping cream
1/4 tsp. salt
1/8 tsp. pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 Tbs. finely chopped cilantro
1/2 cup shredded Monterey Jack Cheese
30 mini phyllo shells
Heat the 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 (or on a silpat). Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 tsp of the egg mixture. 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, filling it close to the top.
Bake the cups until the custard is set, about 15 minutes.
After 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.
Makes 30 quiches.