Red Chile Cranberry Tartlets

• 1 pkg filo dough 1/4 c melted butter
• 2 pkg cream cheese
• 2 eggs
• 3/4 c sugar
• 1 jar Red Chile Cranberry Sauce

Preheat oven to 350F. Whip softened cream cheese, eggs, and sugar. Brush and layer 5 sheets of filo with melted butter. Cut Filo dough into 3″ by 3″ squares. Gently press dough into mini muffin thins and fill cups 2/3 full with cream cheese mixture. Bake at 350F for 15 min. Top each with 1 tsp Red Chile Cranberry Sauce.