Christmas time for me is all about traditions. I get so excited to start celebrating the season and doing all that encompasses getting ready and then BAM! All of a sudden it’s upon us and it seems to fly by in no time at all.
One of the traditions I love the most is watching Christmas movie after Christmas movie with my family. Whether it’s the classics or a made for television movie, I will watch it. That is one tradition I never want to lose.
Of course, I have to have snacks around when watching movies. What would a movie be without snacks? For me, movie snacks have to be substantial, flavorful and easy to make and eat. These little mini bites of goodness fit that bill. Kids and adults both like them no matter what time of the day you have them. The Mexican cheese and chorizo are familiar ingredients at my place and reinventing this mini quiche with these wonderful flavors was a treat.
While we are on the subject of movies, have you ever been to movie screening? I’ve been to two and at one I met Willem Defoe. Harrison Ford was supposed to be there but got stuck because of weather. At the other I met Robert Rodriguez. Did you hear me? I MET ROBERT RODRIGUEZ!! If I ever had a dream man, he is it. Woah.
Ok, so back to reality here. Get ready for the ultimate dinner and family movie night! Cacique is teaming up with The Book of Life to help you bring excitement back to dinner-time. Now is your chance to win a VIP movie experience in LA featuring a behind-the-scenes studio tour and private screening! Enter Cacique’s “Dinner and a Movie Sweepstakes”. Good luck!
Chorizo and Queso Fresco Mini Quiche
1 refrigerated pie crust
1/2 tube Cacique Beef Chorizo (equivalent to 4.5 ounces)
1/3 c milk
Salt and pepper, to taste
1/4 c green bell pepper, finely diced
2 Tbsp plum tomato, finely diced
1/2 c Cacique Queso Fresco, crumbled
Preheat oven to 350 degrees.
Prepare 24-count mini muffin pan by spraying with Pam spray. Roll out pie dough and using a 2 in biscuit cutter, or glass jar, cut out 24 rounds.
Note: you will need to roll out remaining dough to make the 24 rounds.
Place each round on the muffin tin and push down to fit in and around the tin.
Using a medium sauté pan, cook chorizo for 7-10 minutes. Drain from pan and set aside.
In a small mixing bowl, whisk together eggs and milk. Generously season with salt and pepper. Mix together.
Place a small amount of chorizo, green pepper and tomato in each muffin tin.
Top with a small amount of grated cheese.
Using a cookie scoop, evenly distribute the egg mixture among the 24 muffin tins.
Bake for 17-20 minutes or until quiche are cooked.
Makes 24 mini quiche
Prep time: 15 minutes
Cooking time: 17-20 minutes