Gluten Free Mexican Mini Quiches Recipe
Gluten free, non-stick cooking spray
1 rotisserie chicken, shredded
1 ½ cup shredded cheddar cheese or dairy free cheese alternative shreds
1 4 ounce can mild green chilies, diced
½ cup gluten free all-purpose flour
½ teaspoon baking powder
½ cup buttermilk or ½ cup dairy free milk with 1 teaspoon lemon juice stirred into it
¼ cup sour cream or dairy free sour cream alternative plus more for serving
2 large eggs, lightly beaten
2 tablespoons fresh chives, minced -minced then measured
¼ cup cilantro leave, minced – minced then measured plus more for serving
1 cup prepared salsa
Directions
Preheat oven to 375 degrees. Lightly spray a standard muffin pan with cooking spray.
In a large mixing bowl combine all the ingredients with a spoon until well mixed. Spoon the mixture into the prepared muffin tins.
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.
Servings:
A gluten free recipe that serves 6 -serving size, 2 each
