Ingredients

Crust:

• 1 C flour
• 1/2 C cornmeal
• 1/2 C unsalted butter
• 1 lg egg
• 1 egg yolk
• 1 tsp ice water –more if needed

Chorizo Filling:

• 3 lg eggs
• 1 ½ C heavy cream
• 8 ounces Casa Solana Chorizo Verde, browned, crumbled and drained
• 1/2 C chopped green onions, white and green parts
• 1 C shredded Monterey Jack
• 1/4 tsp cayenne

Directions

1. Spray 2 12-ct mini muffin tins with canola spray and preheat oven to 400°F.
2. Place flour, cornmeal and butter in bowl of food processor fitted with steel blade. Process in short bursts until it has the consistency of small peas. Add egg and egg yolk and pulse again for a moment. Add just enough ice water to work dough into a firm ball.
3. Roll dough out on floured surface to 1/8” thick and cut circles with 2 ½” biscuit/cookie cutter. Fit into muffin tins.
4. Put eggs and heavy cream into a bowl and whisk together. Add green onions and whisk again.
5. Remove shells from refrigerator. Sprinkle half of cheese over crust. Divide chorizo evenly between shells. Using a small ladle, pour filling into each shell to cover chorizo and top with the remaining cheese. Sprinkle with cayenne pepper.
6. Bake for about 10 minutes, until custard is set, tops are light golden in color and slightly puffed in center. Allow to rest for a few minutes before tipping out of tins. Serve warm or at room temperature.