1/2 c. butter, softened
4 oz. cream cheese, softened
1 c. plus 2 T. flour
1 1/2 T. sesame seeds
1/4 t. salt
1 c. sharp cheddar cheese, finely grated
4 T. green onions, including the tops
2 T. sweet red peppers, finely chopped
3 eggs, beaten
3/4 c. half and half
1/2 t. salt
1/4 t. freshly ground pepper
2 T. Parmesan cheese
dash of chipotle Tabasco sauce
Combine butter and cream cheese and beat until smooth. Stir in flour sesame seeds and salt. Cover and refrigerate for 1 hour.
Shape into 36 1 inch balls. Place in lightly greased mini-muffin pan. Shape each into a shell.
Filling: Combine cheddar, Parmesan, green onions and red peppers. Spoon evenly into the bottom of the shells. Combine eggs, half and half, salt, pepper and Tabasco. Pour evenly over the top of the first combination in each shell–filling three-fourths full.
Bake at 350 degrees for 30 – 35 minutes or until set.