Serves a Crowd

Green-chile and Cheddar Bites

December  4, 2011
Author Notes

The basis for this recipe is my friend Marie's Green Chile and Cheese Custard Soufflé. I toyed with the idea of making little individual cups in my mini-muffin tins for snacks, hors d'eouvres or lunch. I added crème fraîche for tang and a little cayenne for extra spice. Here is the tasty result.

Pair 3 of these with a crunchy side salad of cubed cucumbers, radishes, cherry tomatoes and lemon dressing for lunch. —creamtea

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes 24 individual custards
  • butter for greasing the pans, or mini-muffin liners
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon crème fraîche
  • 1 pinch cayenne pepper, for extra kick, if a kick is desired
  • 1/2 cup sifted flour
  • 1/2 to 3/4 of a 4-oz. can diced, roasted green chiles, the larger quantity yields a spicier bite
  • 1-1/2 cups good-quality grated sharp cheddar or other sharp cheese, not packed
  • Prepared salsa as an accompaniment , if desired
In This Recipe
  1. Pre-heat oven to 375º and grease the individual cups of two nonstick mini-muffin tins, each containing 12 little cups (or line them with fluted foil liners).
  2. In a medium bowl, using a wire whisk or an electric hand mixer, beat the eggs until foamy. While beating, add the milk, crême fraîche and cayenne pepper to create a smooth mixture. Sift the flour over and beat in until combined- -some tiny lumps will remain.
  3. Scrape the batter into a measuring cup with a spout and pour a little batter into each cup until about 1/3 to 1/2 full. Start with the smaller amount to make sure you get to fill all the cups, leaving room for the chiles and cheese.
  4. With a teaspoon, drop a small portion of the diced chiles into each cup, about 1/4 to 1/2 t. per cup. Put a few pinches of the cheese on top of the chiles. Press the cheese and chiles slightly into the batter with the teaspoon. Place on a rack in the center of the oven and bake 15-20 minutes, or until puffed and golden. The edges will be nice and brown.
  5. Remove from oven and gently remove each custard with a plastic knife or small spatula. Some of them will be a little soft, so de-pan carefully. Cool slightly on a rack to firm up--they will sink down, but that's normal. Serve hot with a small bowl of prepared salsa to spoon over, if desired.

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