In a small mixing bowl, cream the butter and cream cheese. Add the flour and beat until blended. Shape into 24 balls. Cover and refrigerate 1 hour.
Press the balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoon of cheese and 1/2 tsp of green chilies into each shell.
Beat the eggs, cream, salt, and pepper. Spoon into the shells.
Bake at 350°F for 30-35 min, or until golden brown. Let stand 5 min before serving. Refrigerate leftovers.
