Mini Mexican Cherry Pepper Quiches

This is my very own concoction, great party appetizer!

• Ready In: 30 mins
• Serves: 10

Ingredients

• 28 -30  fresh red mild  cherry peppers
• 2  large eggs
• 1  cup  whipping cream
• 1⁄4 cup sausage
• 1⁄4 cup frozen sweet corn, thawed
• 1⁄8 cup  finely chopped zucchini
• 1⁄8 cup  chopped green onion
• 1⁄8 cup  chopped fresh mushrooms
• 1  tablespoon butter
• 1  tablespoon tomato sauce
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  minced garlic
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄2 cup  packed  four-cheese Mexican blend cheese

Directions

1. In medium-sized bowl, slightly beat egg, whisk in cream, tomato sauce, cumin, chili powder, salt, garlic and pepper.
2. Set aside.
3. In small frying pan, cook sausage, crumbling fine, drain grease.
4. Add butter, corn, green onion, mushrooms and zucchini, cook 3-5 minutes longer til just tender.
5. Add to egg mixture.
6. Cut tops off of peppers and scoop out seeds, place in muffin pan according to size of peppers, fill, sprinkle top with cheese.
7. Bake in 375º oven for 15 minutes til filling is puffed and golden brown.
8. Cool 5 minutes, serve warm.