Gluten Free Mexican Mini Quiches Recipe
Preparation time: 40 min
Gluten free, non-stick cooking spray
1 rotisserie chicken, shredded
1 1/2 cup shredded cheddar cheese or dairy free cheese alternative shreds
1 (4 ounce) can mild green chilies, diced
1/2 cup gluten free all-purpose flour
1/2 teaspoon baking powder
1/2 cup buttermilk or 1/2 cup dairy free milk with 1 teaspoon lemon juice stirred into it
1/4 cup sour cream or dairy free sour cream alternative plus more for serving
2 large organic, pasture eggs, lightly beaten
2 tablespoons fresh chives, minced (minced then measured)
1/4 cup cilantro leave, minced (minced then measured) plus more for serving
1 cup prepared salsa
1.Preheat oven to 375 degrees. Lightly spray a standard muffin pan with cooking spray.
2.In a large mixing bowl combine all the ingredients with a spoon until well mixed. Spoon the mixture into the prepared muffin tins.
3.Bake for 30 minutes or until browned and set. Run a dinner knife around the edges of the quiches, remove from the pan and serve with your favorite salsa, some extra sour cream, and cilantro.