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Mini Mexican Quiches
Author: Gaby Dalkin
Ingredients
  • 3 Tbsp Olive Oil
  • 2 lbs Ground Pork
  • 3 Jalapenos finely chopped
  • 6 Cloves Garlic minced
  • 2 Tbsp Paprika
  • 2 Tsp Red Pepper Flakes
  • salt and pepper
  • 20 large White Flour Tortillas
  • 2/3 lb Cheddar Cheese
  • 2 Avocados
  • 1 bunch Chives
  • special equipment - mini cupcake/muffin tin
Instructions
  1. In a large skillet heat the oil over medium high heat. Add the minced garlic and chopped jalapeno and saute for 5 minutes until fragrant. Add the ground pork and cook until meat is completely cooked. Add the paprika and red pepper flakes and combine. Taste and season with salt and pepper. Set aside.
  2. Using a 2.5 inch diameter round cookie cutter, cut the tortillas into small circles. Each large tortilla should yield 4 smaller circles. (Adjust the following depending on the number of mini cupcake tins you have - mine yielded 12 per sheet.) Microwave 12 of the smaller circle for 20 seconds until they are more pliable. Place each small circle over a cupcake hole and push down to form a small cup like form. Bake in a 375 degree oven for 12 minutes until the tortilla holds the cup like shape. Repeat this process for the remaining small tortillas.
  3. Once the tortilla cups have been bakes. Add 1 tbsp of the pork mixture into the cup. Top with shredded cheddar and bake on a baking sheet until the cheese is melted.
  4. Once cheese has melted remove from the oven, top with 2 cubes of avocado and a chive on top.
  5. These are best served warm so make sure to pop these delicious bites into your mouth shortly after baking... but not too soon - I don't want any burned mouths or something terrible like that!