Mini Tex-Mex Tortilla Quiches

Mini Tex Mex tortilla quiche
  • Medium
  • 45 Minutes
  • Tortilla
  • Serves 12
  • Tortillas & Tortilla Bowls
Serve this delicious Tex-Mex twist on a classic for brunch, lunch or dinner.


  • 6 Old El Paso™ Soft Tortillas
  • 4 eggs
  • 1/3 cup (75 mL) Old El Paso™ Refried Beans
  • 3 tbsp (45 mL) milk
  • 2 tbsp (30 mL) chopped Old El Paso™ Sliced Pickled Jalapeño
  • 1 tbsp (15 mL) Old El Paso™ Taco Seasoning
  • 3/4 cup (175 mL) shredded Cheddar cheese
  • 1/4 cup (60 mL) Old El Paso™ Salsa
  • 1/2 ripe avocado, peeled, pitted and chopped
  • 2 tbsp (30 mL) finely chopped fresh cilantro


  • Preheat oven to 400˚F (200˚C). Cut each tortilla into two 4-inch (10 cm) rounds; fit rounds into 12 muffin cups. Bake for 4 to 5 minutes or until lightly crisped but not browned. Let cool completely in muffin cups.
  • Whisk together eggs, refried beans, milk, jalapeño and taco seasoning until blended. Sprinkle cheese evenly into bottom of each muffin cup.
  • Spoon egg mixture evenly into tortilla cups. Bake in 400˚F (200˚C) oven for 18 to 20 minutes or until filling is set. Let stand for 10 minutes; remove from pan.
  • Top each quiche with salsa, avocado and cilantro.

Expert Tips

Fry up the tortilla scraps and use as a crispy garnish for soups and salads.
Serve with sour cream if desired.