Serves a Crowd

Green-chile and Cheddar Bites

by:
December  4, 2011
10 Ratings
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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • dymnyno
    dymnyno
  • JanetFL
    JanetFL
  • Bevi
    Bevi
  • lorigoldsby
    lorigoldsby
  • creamtea
    creamtea

11 Reviews

dymnyno December 5, 2018
I love this recipe!
It's a perfect small bite appetizer for any occasion.
 
Author Comment
creamtea December 5, 2018
Thanks so much dymnyno!
 
JanetFL July 25, 2013
Great idea - excited to try your recipe!
 
Author Comment
creamtea July 30, 2013
If you do, let me know how it works out!
 
Jeremiah H. July 25, 2013
Very nice
 
Author Comment
creamtea July 30, 2013
Thank you!
 
Bevi December 6, 2011
I love the yield that you get with the ingredients you use. Yummy!
 
Author Comment
creamtea December 8, 2011
thanks, Bevi. They are pretty yummy; the kids & I finished up 2 batches on Sunday.
 
lorigoldsby December 5, 2011
Mmm!
 
Author Comment
creamtea December 4, 2011
thanks, aargersi!
 
aargersi December 4, 2011
LOVE! YUM!!!!!!!