Mini Taco Quiches

4 (6-inch) flour tortillas
6 eggs
1 cup shredded Monterey Jack cheese*
1 cup shredded Cheddar cheese*
1 can (4 oz.) diced green chilies
1 tablespoon taco seasoning mix

Heat oven to 400° and coat 4 ramekins or large muffin cups with cooking spray.
Heat tortillas in microwave for 15-30 seconds (in a stack) so they are pliable and press one into each ramekin, allowing ends to extend up the sides of cup.

Beat eggs until well blended. Add cheeses, chilies and taco seasoning; mix well and spoon filling evenly into each tortilla-lined ramekin.

Bake until filling is set and puffed up, about 20 – 25 minutes. Enjoy hot. May be reheated in the mircrowave.

*Substitute part of the cheese with pimiento cheese for another layer of flavor and a very creamy texture.
Also consider using lower fat cheese and high fiber low fat tortillas to cut some calories.
Larger tortillas may be cut to size – use a 6” diameter plate as a guide.

Makes 4 mini-quiches