Mini Mexican Wonton Quiche

December 18, 2015



  • 1/2 lb lean ground beef (about 2 cups once cooked)

  • 1 tsp chili powder

  • 3/4 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp dried oregano

  • 1/8 tsp paprika

  • 1/2 cup red pepper (finely diced)

  • 2 tbsps green onions (chopped)

  • 36 wonton wrappers (about 3" in diameter)

  • 5 large eggs

  • 1/2 cup milk

  • 1/4 tsp salt

  • 1 cup cheddar cheese (shredded)

  • 1 cup shredded lettuce (optional, for serving)

  • 1 cup diced tomatoes (finely, optional, for serving)

  • 1 cup Tascosa Hot Sauce


Preheat oven to 350 degrees F.


In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.


In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.


In each wonton crust, spoon about 1 tablespoon of beef mixture. Sprinkle with about 1 teaspoon of cheddar cheese.


In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).


Bake for 15-18 minutes, until eggs are set in the center of each quiche.

Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa, Tascosa Hot Sauce.






Recipe from Ashley Fehr on

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