Chile Con Queso Mini Bites


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Chile con Queso Bites

 This very old recipe of mine is Induction friendly with no modifications!   They’re great for serving at parties.


½ c. finely chopped tomato

¼ c. finely chopped green onion

1 clove minced garlic or ¼ tsp. garlic powder

4 eggs, beaten

2 oz. shredded Cheddar Cheese

2 oz. shredded Monterey Jack Cheese

1 tsp. chili powder

½ tsp. ground cumin

1 4 oz. can mild, drained chopped green chiles

1 seeded, very thinly sliced jalapeno

DIRECTIONS:  Lightly oil a non-stick skillet with olive oil and lightly saute tomato, green onion and garlic a couple of minutes.  Set aside while you prepare the rest of the mixture.

In a medium bowl, beat the 4 eggs, add the cheeses and green chiles.  Now stir in the tomato mixture.  Add spices and stir well to incorporate.

Either line with paper cups (best method) or oil mini muffin pans with olive oil.  Spoon 1T. of the mixture   into each muffin cup.   Should be enough mixture for 24.   Bake at 350º for 10-13 minutes or until centers are set.  Let cool in pans 1-2 minutes if you did not use paper liners.  Loosen edges carefully with a knife and gently lift from the pan.  Serve garnished with a slice of jalapeno on top if desired.  If you prefer, you can put the jalapeno on these before baking.  You may find these are so good the recipe may not serve the 4-6 it should.

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NUTRITIONAL INFO:  Makes 24, each contains:

25.9 calories

1.84 g  fat

.67 g  carbs, .17 g  fiber, .5 g  NET CARBS

.17 g protein

45 mg sodium


6 comments on “Chile Con Queso Mini Bites

  1. Flavor was killer, but my paper muffin cups got soggy during baking and the bites didn’t hold together. Next time I may try a silicone muffin tray.


    • I’ve never had much luck with paper liners. Most of my muffins and goodies stick to the paper! As to then not holding together, did you wait the few minutes to let them cool a wee bit before trying to remove them? As with most baked goods, they’re a lot more delicate when hot out of the oven than they are a few minutes later. I think the problem was those paper liner myself. Next time, try doing them in a greased pan and when cooled a bit lifte them with a knife tip. That has always worked for me.


    • Hi Sue! Don’t know as I haven’t ever frozen these. I have never really liked to freeze cooked egg and reheat. I think the reheating makes egg get a little tough/rubbery. But that’s just my hangup, as I know other freeze egg quiches and casseroles and don’t mind that. But I know they’ll keep about a week in the refrigerator just fine.


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