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Prosciutto Meat Cups

Here we go again with another version of a meat cup, filled with fluffy egg goodness.

Prosciutto Meat Cups
Prosciutto Meat Cups

A while back we made some meat cups using Canadian Bacon for the meat cup shell filled with NM Green Chile and eggs. This time we tried something a little less filling, and quite possibly healthier. As with the previous meat cups, the disappeared so quickly it was unbelievable.

Makes 18 meat cups

Ingredients

  • 3 medium sized aluminum cupcake trays (6 cupcake slots each)
  • 18 slices of Prosciutto
  • 6 cherry Tomatoes – halved and quartered
  • 2 Jalapeño Peppers – seeded and chopped
  • 1 1/2 cup Swiss Cheese – shredded
  • 1/2 pt Half and Half or Heavy Cream
  • 1/2 pt Plain Greek yogurt
  • 10 Eggs
  • 1/2 tspn Salt
  • 1 tspn Ground Pepper – divided

Preparation

Preheat oven to 375 degrees. You can optionally spay a light coat of olive oil in the cupcake slots.  It is not really necessary, but it will make for a little browner and crisper outer shell. Take each slice of Prosciutto and line each cupcake slot by pinching and folding one side of the slice to help it form a cup. When completed put each tray in the refrigerator while you prepare the rest. Chop up the tomatoes by first quartering them lengthwise and then halving each of those pieces. Then chop the Jalapeño by cutting the stem end off and pulling out the seeds and the supporting tissues. Discard this part, or include it if you feel like lighting these on fire. Then fine chop the peppers into small pieces less than 1/4 inch square.

Place in each of the cupcake slots equal portions of the tomatoes and peppers, about 2 or 3 chunks of tomatoes and 3 to 5 pieces of the peppers. Then using half of the shredded Swiss Cheese, put equal parts of cheese into each slot and mix it around with the tomatoes and peppers.

In a large mixing bowl, crack open 10 eggs and add in the yogurt and Half and Half.  Give this a good whisk for about 4 minutes. Whisk in the Salt and half of the Ground Pepper, for another minute. Pour this mixture equally into each cupcake slot until just below the top level.  Then top each slot with the remaining Swiss Cheese.  Sprinkle the remaining Ground Pepper across the top and its ready for the oven.

Cook in the oven for 30 to 35 minutes, or until the top of each is just turning a little brown.  These will puff up while they are in the oven so don’t be alarmed. When taken out, they will fall.  But they are ready to serve or pack them up to take to the rink.

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Jalapeno Black Eyed Pea Quiche

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At New Year’s celebrations in the South, eating Black Eyed Peas is supposed to bring luck in the New Year.  We’ve localized this to the Southwest by adding Jalapeño Peppers to the mix.  If you like though you can use some other kinds of spicy peppers.  But the Jalapeños are our favorites for this.

And we’ve got to pay better attention to how much we drink the night before.  This is the second quiche in a row that we completely forgot to take a picture until it was too late.

Serves: 16 -22 (2 quiches)

Ingredients

  • 2 – 15.5 oz cans of Trappey’s Jalapeño Black Eyed Peas
  • 1/2 cup Panko or bread crumbs
  • 8 – slices Bacon, chopped
  • 1 cup Cheddar Cheese, shredded
  • 1 cup Swiss Cheese, shredded
  •  2 Pie Crusts
  • Base Quiche Mix

Preparation

In a skillet, cook the chopped Bacon until done, remove from heat and allow to drain on paper towels.

In a large pot over medium heat, pour the Black Eyed Peas, extra Chopped Bacon and the Panko and cook, stirring frequently to reduce the liquid volume by 2/3.  This should take about 15 minutes.  Remove and place in a container and refrigerate until ready for final assembly.

Prepare the rest of the ingredients and store until final assembly.

Final Assembly and Cooking

Preheat oven to 375 degrees.  Get the prepared pie crusts and loosely fill each of them with the Black Eyed Pea mixture prepared above.  Prepare the base quiche mix and pour over the other mixture.  Stir a little to make sure the quiche mix gets well mixed into the Pea mixture.  Top each pie with the cheese mixture and place in the oven.  Cook for 30 – 40 minutes, removing when the cheese starts to turn golden brown.  Serve or pack them up to take to the rink.