Laughing Cow Chipotle Cheese Quiche Cups

12 Mar

When the company asked me to come up with a recipe for a new flavor of cheese, I agreed of course.  A few weeks ago I received a box in the mail containing some  Laughing Cow cheese and other yummy snacks.  The flavor they sent over was Light Queso Fresco & Chipotle cheese, spicy and creamy I liked it right away. The spicy flavor lingers so you don’t need to gobble up a bunch, one wedge was very satisfying. With only 35 calories per wedge this is a good low cal snack.  The Laughing Cow cheeses have been around for as long as I can remember, you may have seen it in your airplane meal or in your lunch box.  Little cheese wedges are not something I usually toss in my grocery cart but I may now.  I wanted to create a recipe that was so easy anyone could make it, I also wanted to use ingredients most people have on hand.

“Made with real Queso fresco and chipotle peppers, each 35-calorie wedge adds a tasty little kick to snack time. A great way to add spice to your favorite dishes without stacking up the calories.”

This particular cheese is spicy, but if you’d like to make this for the kids try any of the other Laughing Cow flavors, Swiss or Garlic and Herb would be just as delicious. I use cilantro in this recipe so if it’s not your thing substitute with parsley, get creative. Try adding leftover diced chicken or bits of broccoli!

These would be great for a lunch box or appetizers at a party or just a game night snack.

Laughing Cow Chipotle Cheese Quiche Cups

Serves 8

An unsweetened whole wheat bread works best for this recipe but white bread will work just as well.

8 Wedges Light Queso Fresco & Chipotle cheese, un-wrapped (one box)

8 slices soft bread

4 eggs

½ cup milk

1 tsp chopped cilantro

1/4 cup diced red pepper

salt and pepper

Preheat the oven to 350˚F

Cut crust off bread, using rolling pin roll bread as thin as you can get it.

Spray or brush standard muffin tin generously with olive oil.

Using a small glass, press bread into greased muffin tin, the bread may rip, just press it back together in the tin, mush it if you have to, it will be fine! (the kids like this part)

In a large measuring cup mix eggs, milk, cilantro, red peppers, salt and pepper.

Mix well using a fork to break up the eggs.

Place the bread cups in the preheated oven to crisp for ten minutes.

Remove from oven, while hot place one triangle of cheese in each bread cup, pour egg mixture over each.  Wait 30 seconds for egg to be absorbed and top off each cup with remaining egg.

Bake for 20 -25 minutes.  Cool slightly, eat!

“The Laughing Cow® provided me with product for this review.”



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