Spicy Mexican Quiche Cups - cooking recipe

Ingredients

1/2 lb bulk hot Italian sausage
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped jalapeno chile, seeds removed
6 eggs
6 tablespoons salsa (Old El Paso Thick n Chunky)
1 (15 ounce) package pillsbury refrigerated pie crusts, softened as directed on box

Preparation

Heat oven to 425\u00b0; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.
In a bowl, mix together the cheese and chiles; stir in cooled sausage.
In another bowl, beat eggs; stir in salsa.
Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.
With a 3 1/2 inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
Press each round into ungreased muffin cup or fluted tartlet pan.
Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.
Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.