Chili Cheese Mini-Bites

I've been making a lot of muffin/cupcake shaped things recently, Banana Ginger Snap Cupcakes and Carrot Coconut Cupcakes with Marmalade Buttercream Icing and today isn't any different. The major difference is that this recipe is a tasty little appetizer and not a full-blown, bag-your-diet sweet treat. I was thinking about that line from Julia Roberts' upcoming movie, "Eat, Pray, Love" where she says "leave no carb behind."  Very funny.  So in this recipe, I have left all carbs behind, and you and anyone else eating one can feel comfortable knowing you're eating a cheesy, spicy, veggie-filled little tidbit.  I'm mildly hooked on Cabot Hot Habanero Cheese these days, and I thought a combination of that plus the Seriously Sharp Cheddar would be a good combo.  They're great. Try them next time you're making appetizers.

  

CHILI CHEESE MINI-BITES 

1 Tbs. butter
3 green onions, thinly sliced
1 clove of garlic, minced
1 tomato, chopped (I used a Roma)
4 eggs, beaten
1/4 cup black olives, sliced (I used half a dozen)
2 oz. Cabot Hot Habanero Cheese
2 oz. Cabot Seriously Sharp Vermont Cheddar
1 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. cayenne pepper
S&P to taste

• Preheat the oven to 425 degrees and coat a mini muffin tin with cooking spray.
• Melt the butter in a small pan and saute the onions, garlic and tomato until the onion is soft. Remove from heat and transfer this mixture to a medium sized mixing bowl. Allow to cool for a few minutes.
• Shred both cheeses.
• Beat the eggs and add them to the vegetable mixture along with the remaining ingredients.
• Fill each mini muffin tin with a heaping Tablespoon of the mixture.
• Bake for ten minutes.
• Remove from oven, allow to sit for a minute, then run a knife around the edge of the cups and place on a serving dish.
• Serve warm. These can be reheated easily. Or, serve cold like a quiche.
• Makes a few less than two dozen, and only about 30 calories each, and a trace of carbs.

Peggy is always where the food is!