Categories: Appetizers, Pork, Tex-Mex

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

Directions

1. Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.

2. In a bowl, mix together the cheese and chiles; stir in cooled sausage.

3. In another bowl, beat eggs; stir in salsa.

4. Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.

5. With a 3 ½ inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.

6. Press each round into ungreased muffin cup or fluted tartlet pan.

7. 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.

8. Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm

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