Ingredients:
- 3 cups cooked brown rice, cooled
- 1 cup shredded pepper jack cheese
- 4 eggs
- 1 16-ounce jar medium (or hot) thick and chunky-style salsa
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup crushed corn or tortilla chips
- Additional salsa and sour cream for garnish (optional)
Directions:
- Preheat oven to 350 degrees.
- Combine rice and cheese in large bowl; set aside.
- In medium bowl, beat eggs until well blended.
- Stir in salsa, sour cream, salt and pepper.
- Add salsa mixture to rice and cheese; mix well.
- Spray miniature muffin pans with vegetable cooking spray.
- Spoon approximately 1 1/2 tablespoons rice mixture into each cup, filling to just below the rim.
- Sprinkle crushed chips over filling, pressing slightly with back of spoon.
- Bake 15 to 20 minutes, or until lightly browned.
- Serve warm with additional salsa and sour cream, if desired.